Salad with Goat Cheese Crostini
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
1475
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,475 cal. | (70 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 247 g | (165 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 17.1 g | (57 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 107.8 μg | (180 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 916 mg | (23 %) | ||
| Calcium | 454 mg | (45 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the salad
- 150 grams mixed Lettuce (trimmed, rinsed, dried and torn into bite-size pieces)
- For the dressing
- 1 Tbsp Red wine vinegar
- 3 Tbsps olive oil
- 1 tsp Mustard
- 1 pinch sugar
- salt
- freshly ground peppers
- 2 slices Goat cheese (from the rolls of 80 grams)
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- rosemary
- 2 white bread
Preparation steps
1.
For the dressing, mix red wine vinegar, sugar and mustard in a bowl and season with salt. Gradually stir in olive oil with a whisk.
2.
Brush slices of white bread with some olive oil, place on a baking sheet and bake in a preheated oven at 220°C(approximately 425°F), remove the baking sheet and reduce temperature to 160°C (approximately 350°F).
3.
Cover each toasted slice of bread with one slice of goat cheese, brush with a little oil, place in the oven and bake for a few minutes until cheese has lightly browned. Garnish each slice of toast with rosemary.
4.
Mix salad with the marinade and serve with baked goat cheese.
