Rhubarb Feta Salad with Pecans
Rhubarb feta salad with pecans - This is what spring tastes like!
Healthy, because
Even smarter
Nutritional values
Regular consumption of pecans has a positive effect on high blood pressure and cholesterol levels. Those who want to build muscle benefit from the high protein content of feta.
Instead of rhubarb, sweet and sour fruits also look good in the salad: Try grapefruit, orange or pomegranate seeds. Then step 1 of the preparation is omitted.
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 722 mg | (18 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 11 ozs Rhubarb
- 2 Tbsps butter
- 1 tsp honey
- 1 ¾ ozs Orange juice
- salt
- 2 ozs young Swiss chard
- 1 root Fennel
- 1 bunch Radish
- 7 ozs Feta
- 3 Tbsps pecan kernels
- 2 Tbsps olive oil
- 2 Tbsps grapeseed oil
- 3 Tbsps apple cider vinegar
- peppers
Preparation steps
Clean the rhubarb, wash, pull the strings, and cut into pieces about 2 inches long. Heat butter in a frying pan. Sauté rhubarb pieces in it for 4 minutes over medium heat. Add honey, deglaze with orange juice, boil down, and season with a little salt. Remove the rhubarb from the pan and allow to cool.
Wash the chard and spin dry. Clean the fennel bulb, wash, remove the stalk, cut the fennel into very thin slices. Clean radishes, wash and also cut into very thin slices. Break feta coarsely into pieces. Roast pecans in a hot pan without fat over medium heat for 3 minutes.
Spread the chard on a large platter. Spread the rhubarb, fennel, radishes, feta and the nuts over it.
Mix both oils with vinegar and season with salt and pepper. Drizzle the dressing over the salad.
