Roquefort and Nut Salad with Pear
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
511
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 117.9 μg | (197 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 601 mg | (15 %) | ||
| Calcium | 501 mg | (50 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 bunches Arugula (stalks removed)
- 2 Pear (sliced)
- 1 cup Raspberries
- 3 Blood orange (split into individual segments)
- 2 Tbsps Walnut (roughly chopped)
- 5 Tbsps extra virgin olive oil
- 3 Tbsps freshly squeezed lemon juice
- 8 ozs Roquefort cheese ( or and pungent cheese)
Preparation steps
1.
Arrange the salad ingredients apart from the cheese onto four plates. Mix together the olive oil and lemon juice and season with salt and ground black pepper.
2.
Drizzle 1-2 tbsp of the dressing onto each salad and crumble the Roquefort on top. Serve immediately.
