Romaine Lettuce with Pear
Romaine Lettuce with Pear - An elegant salad with a tangy dressing
Healthy, because
Even smarter
Nutritional values
This savoury salad composition, which does not contain any onions at all, is also suitable for sensitive stomachs. The dietary fibres from lettuce leaves, celery and pear, together with the protein from the cheese dressing, keep you full for a long time.
You can add even more fibre by sprinkling a tablespoonful of chopped walnut kernels and finely chopped dates over the salad.
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 611 mg | (15 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 60 grams Goat cheese
- 2 Tbsps Sour cream
- 2 Tbsps olive oil
- 1 ½ Tbsps Red wine vinegar
- 75 milliliters Vegetable broth
- ½ lemon
- salt
- peppers
- 3 Romaine lettuce
- 100 grams Celery
- 1 Pear
Kitchen utensils
Preparation steps
In a tall vessel, stir together goat cheese, sour cream, olive oil and vinegar. Bring broth to a boil and stir into dressing.
Juice lemon. Using an immersion blender, whip dressing until frothy. Season with salt, pepper and a little lemon juice. Set aside.
Remove outer leaves of lettuce and trim stem end.
Cut lettuce hearts into sixths. Rinse and spin dry.
Rinse celery, remove strings if desired and slice thinly.
Rinse and quarter pear and remove core. Cut into thin strips. Place lettuce on plates and scatter pear and celery on top. Drizzle with half of the goat cheese dressing. Serve remaining dressing on the side.
