Vegetarian Sandwich with Ricotta and Pine Nut Cream
(1 vote)
(1 vote)
Vegetarian Sandwich with ricotta and pine nut cream - Whether to go or at home: Sandwiches are simply practical.
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
290
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 117.8 μg | (196 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 618 mg | (15 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Tbsp Pine nuts (15 grams)
- 1 carrot
- 4 slices Whole Wheat Toast (About 100 grams)
- 1 bunch Arugula (80 grams)
- 1 Tbsp ground Hazelnuts (10 grams)
- 1 Tbsp Mayonnaise (20 grams)
- 2 Tbsps Ricotta cheese (40 grams)
- 1 Tbsp Sour cream (20 grams)
- salt
- cayenne pepper
Preparation steps
1.
Toast pine nuts in a dry skillet until fragrant. Remove from pan and let cool. Peel carrot and finely grate.
2.
Toast bread.
3.
Rinse arugula, spin dry and finely chop. Mix arugula in a bowl with carrots, pine nuts, hazelnuts, mayonnaise, ricotta and sour cream and season well with salt and cayenne pepper. Spread ricotta mixture on 2 slices of toast. Cover with remaining toast and cut sandwiches in half. Serve immediately.
