Salad with Spicy Blue Cheese, Nuts and Edible Flowers
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
479
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 86.5 μg | (144 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 471 mg | (12 %) | ||
| Calcium | 265 mg | (27 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 handfuls mixed Lettuce
- 40 grams edible Flowers (such as pansies and dandelions)
- 150 grams Blue cheese (such as Roquefort)
- 1 Red onion
- 150 grams Pecan
- 3 Tbsps olive oil
- 2 Tbsps honey
- 4 Tbsps White vinegar
- 2 Tbsps Apple juice
- salt
- peppers
Preparation steps
1.
Rinse the lettuce, trim, shake dry and tear into large pieces. Toss with the edible flowers and distribute between serving plates.
2.
Cut the blue cheese into pieces and sprinkle over the salad. Peel the onion and cut lengthwise into very thin strips.
3.
Toast the nuts in a dry frying pan until golden brown. Add the olive oil and honey and cook until slightly caramelized. Add the white wine vinegar and apple juice and then the onion. Bring to a boil then let cool. Season with salt and pepper. Just before serving, drizzle the nut and onion mixture over the salads.
