Spring Salad with Dandelion Leaves
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
563
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.8 g | (49 %) |
more nutritional values
| Vitamin A | 6.1 mg | (763 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 20.3 mg | (169 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 1,813 mg | (45 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams Dandelion greens
- 4 medium sized Sweet potato
- 60 grams Roquefort cheese
- 2 Tbsps Yogurt (0.1% fat)
- 2 Tbsps Whipped cream
- 1 Tbsp lemon juice
- 1 Tbsp Hazelnut oil
- salt
- freshly ground peppers
- 1 bunch Chives
Preparation steps
1.
Peel and rinse the potatoes, cut into small cubes and cook until tender.
Rinse the dandelion leaves, shake dry and place on a kitchen towel to drain.
2.
For the dressing, press the Roquefort through a fine sieve (or mash well with a fork). Combine with the yogurt, the cream and the lemon juice and mix until smooth. Gradually pour in the oil and season with salt and pepper. Rinse and finely chop the chives and add to the dressing.
3.
Arrange the potatoes and dandelion leaves on plates and serve drizzled with the dressing.
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