Salad with Baked Cheese
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
728
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 728 cal. | (35 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 574 mg | (14 %) | ||
| Calcium | 994 mg | (99 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 25 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Gruyere
- 1 egg
- 4 Tbsps breadcrumbs
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- 2 Tbsps lemon juice
- 1 Romaine lettuce
- 2 scallions
- 2 Tbsps olive oil
- 1 Tbsp White vinegar
- 1 bunch Dill
- salt
- peppers
Preparation steps
1.
Remove rind from cheese and cut into two equal slices. Beat egg in a bowl. Place breadcrumbs in a bowl. Cover cheese first with beaten egg and then cover with breadcrumbs. Rinse romaine lettuce, trim and cut into strips. Rinse scallion, trim and cut into thin rings. Mix vinegar in a bowl with oil, salt and pepper. Chop dill finely, mix in the bowl and drizzle dill vinaigrette over romain lettuce in a large bowl.
2.
Heat butter and oil in a pan, fry cheese on both sides until golden brown, sprinkle with lemon juice and arrange on the salad. Serve immediately.
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