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Summer salad with pecans and Parmesan

5
(1 vote)
Rate recipe
Health Score:
92 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
433
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie433 cal.(21 %)
Protein10 g(10 %)
Fat43 g(37 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.2 mg(18 %)
Vitamin K106 μg(177 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.1 mg(7 %)
Folate47 μg(16 %)
Pantothenic acid0.9 mg(15 %)
Biotin13.2 μg(29 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C9 mg(9 %)
Potassium490 mg(12 %)
Calcium249 mg(25 %)
Magnesium68 mg(23 %)
Iron1.2 mg(8 %)
Iodine17 μg(9 %)
Zinc3.3 mg(41 %)
Saturated fatty acids7.2 g
Uric acid12 mg
Cholesterol14 mg
Complete sugar3 g
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Ingredients

for
4
Ingredients
300 grams mixed Lettuce (such as arugula, corn salad, curly endive, radicchio)
150 grams blanched Pecan
4 Tbsps olive oil
2 Tbsps white balsamic vinegar
salt
freshly ground peppers
70 grams Parmesan
How healthy are the main ingredients?
Parmesanolive oilsalt
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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.

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