Salad with Cellophane Noodles, Cheese and Currants
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
614
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 135.6 μg | (226 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 40.9 μg | (91 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 563 mg | (14 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 75 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Glass noodles
- 250 grams Feta
- 1 head Lollo Bionda
- 2 Tomatoes
- 50 grams black Olives (pitted)
- 1 chili pepper (finely chopped)
- 1 tsp honey
- 4 Tbsps Currant juice
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- Sea salt
- 4 flowers Currants
- mint (for garnish)
Preparation steps
1.
Cook cellophane noodles according to package instructions. Remove from water, rinse with cold water and drain.
2.
Cut the sheep milk cheese into cubes.
3.
Rinse the Lollo Biondo lettuce, trim and pluck the small leaves.
4.
Blanch the tomatoes in boiling water, drain, peel, quarter and remove seeds, and cut into thin strips.
5.
Cut the black olives in columns.
6.
Mix the chopped chile pepper with honey, currants, currant juice, lemon juice and olive oil in a large bowl, and season with sea salt. Toss in the cooked noodles gently.
7.
Make a bed of lettuce in the bowls, top with cheese, olives and tomatoes and finally place the noodles over it. Serve garnished with mint.
