Spinach Salad with Prosciutto
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
410
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 152.8 μg | (255 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 814 mg | (20 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 30 grams Pine nuts
- 150 grams Spinach
- 250 grams Mozzarella
- 4 Peaches
- 150 grams Prosciutto (thinly sliced)
- 100 milliliters Peach Juice
- 3 Tbsps white balsamic vinegar
- 5 Tbsps olive oil
- 1 Tbsp freshly chopped Basil
- salt
- freshly ground peppers
Preparation steps
1.
Toast the pine nuts in a dry pan. Remove from the heat and set aside. Rinse and dry the spinach, and tear into bite-sized pieces. Drain the mozzarella thoroughly, then tear into pieces. Rinse and halve the peaches. Remove the stones and cut into wedges. Arrange the spinach on plates, and top with the mozzarella, peaches, and prosciutto.
2.
For the dressing mix the peach juice with the vinegar, oil, and basil Season to taste with salt and pepper. Drizzle the dressing over the salad. Garnish the salad with the pine nuts and serve.
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