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Waldorf Salad
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Preparation:
1 hr 30 min.
Preparation
Calories:
302
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 53.3 μg | (89 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 250 grams Celery
- 250 grams Celery root
- 3 small red Apple
- 4 Tbsps lemon juice
- 3 Tbsps chopped Walnut
- 3 Tbsps Crème fraiche
- 5 Tbsps milk
- 200 grams Pineapple (canned)
- peppers (from the mill)
Preparation steps
1.
Rinse celery, pluck off the green leaves and chop and dice the rods. Peel and finely grate the celery root. Mix the celery root gratings with the lemon juice. Rinse the apples, dry, quarter, core and dice. Mix together the celery, celery root and apples in a bowl.
2.
Mix the creme fraiche with the milk until smooth and season with pepper. Place half of the nuts with the cream mixture in the bowl and mix well. Let soak for at least 1 hour in the refrigerator.
3.
Cut pineapple into small pieces. Gently stir into the salad.
4.
Arrange the salad in bowls and sprinkle with the remaining walnuts.
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