Shredded Red Cabbage and Lentil Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
575
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 29.4 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 420 mg | (42 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup French, green Lentils
- ¼ tsp salt
- ½ cup extra virgin olive oil
- 3 Tbsps freshly squeezed lemon juice
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 3 cups red Cabbage (shredded)
- ½ cup chopped Walnut
- 1 cup Gorgonzola (crumbled)
- 1 Pear (thinly sliced)
Preparation steps
1.
In a small pot, cover the lentils with 2 inches of water and bring to a boil. Add 1/4 teaspoon of salt and simmer the lentils over moderate heat until they are tender, 25 to 30 minutes. Drain the lentils, rinse with cold water and then drain again. Set aside.
2.
In a small bowl, whisk the oil with the lemon juice; season with salt and pepper.
3.
In a large bowl, toss the lentils with one-third of the dressing. Add the cabbage, walnuts and the remaining dressing and toss gently. Season the salad with salt and pepper, top with blue cheese, and sliced pear, and serve.
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