Summer Salad with Pecans and Parmesan
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
433
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 106 μg | (177 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the lettuce, spin dry, trim and tear into pieces. Toast the pecans in a dry frying pan, remove and set aside.
2.
For the vinaigrette, mix oil with the vinegar and season with salt and pepper. Mix vinaigrette with the lettuce and pecans and arrange on plates. Serve garnished with shaved or grated Parmesan.
