Salad with Cellophane Noodles, Cheese and Currants

0
Average: 0 (0 votes)
(0 votes)
Salad with Cellophane Noodles, Cheese and Currants
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
614
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie614 cal.(29 %)
Protein12 g(12 %)
Fat27 g(23 %)
Carbohydrates77 g(51 %)
Sugar added1 g(4 %)
Roughage5 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin K135.6 μg(226 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.1 mg(7 %)
Folate180 μg(60 %)
Pantothenic acid1.5 mg(25 %)
Biotin40.9 μg(91 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C22 mg(23 %)
Potassium563 mg(14 %)
Calcium264 mg(26 %)
Magnesium46 mg(15 %)
Iron2.8 mg(19 %)
Iodine54 μg(27 %)
Zinc1.3 mg(16 %)
Saturated fatty acids11.8 g
Uric acid286 mg
Cholesterol43 mg
Complete sugar75 g

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)
How healthy are the main ingredients?
FetaCurrantOliveolive oilhoneyTomato

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.