Spinach and Orange Salad
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
400
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 160.4 μg | (267 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Lettuce
- 100 grams Spinach
- 1 scallion
- 1 lemon (juiced)
- 5 Oranges
- 300 grams Herb cream cheese
- 4 Tbsps sunflower oil
- salt
- peppers
Preparation steps
1.
Rinse and trim the lettuce, shake dry and tear into bite-sized pieces. Rinse the spinach leaves and shake dry. Rinse the scallions and cut lengthwise into thin strips. Rinse the oranges in hot water and squeeze out the juice from one. Peel the remaining oranges with a sharp knife carefully, removing the pith. Cut the oranges into slices.
2.
Distribute 2/3 of the orange slices over some of the lettuce leaves and cover with the rest. Spread the spinach leaves over the lettuce and distribute small heaps of the cream cheese over the spinach leaves.
For the dressing, mix the lemon juice, orange juice and oil and season with salt and pepper.
Drizzle the dressing over the salad and serve garnished with the remaining orange slices and scallions.
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