Salad of Spinach, Pears, Walnuts and Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 292.6 μg | (488 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 692 mg | (17 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the salad
- 300 grams fresh, baby Spinach
- 2 slices Whole Wheat Bread
- 4 Tbsps butter
- salt
- 2 ripe Pear (such as Williams Christ)
- 1 Tbsp lemon juice (for drizzling)
- 75 grams coarsely chopped Walnut
- 1 Tbsp powdered sugar
- For the dressing
- 2 Tbsps lemon juice
- freshly ground peppers
- 4 Tbsps Walnut oil
- 150 grams Feta
Preparation steps
For the salad, rinse the spinach, pick through, trim and spin dry. Cut the crusts from the bread, cut into small cubes and saute in a hot pan with 2 tablespoons melted butter until golden brown. Remove, drain on paper towels and sprinkle with salt. Rinse the pears, cut into quarters, remove the core and cut into wedges. Immediately sprinkle with lemon juice. Toast the nuts in a frying pan until golden brown, remove, set aside and melt the remaining butter in the pan. Add the pears, sauté briefly, sprinkle with powdered sugar and let caramelize slightly.
For the dressing, mix the lemon juice with salt and pepper and drizzle in the oil. Spread the spinach on plates, top pears and sprinkle with crumbled feta, croutons and nuts. Serve drizzled with the dressing.
