Waldorf Salad
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
538
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 190.1 μg | (317 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 1,003 mg | (25 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Celery root
- 400 grams Green cabbage
- 400 grams Red cabbage
- 150 grams Mayonnaise
- 2 Tbsps lemon juice
- 2 Tbsps Whipped cream
- salt
- 1 pinch sugar
- 4 sheets Iceberg lettuce
- 1 tart Apple (such as Granny Smith)
- 4 slices cooked ham
- 50 grams Parmesan
- 40 grams chopped Walnut
Preparation steps
1.
Peel celery and finely grate. Rinse both red and white cabbage, remove core and outer leaves and cut into thin strips. Mix mayonnaise in a bowl with lemon juice, 1-2 teaspoons water and sour cream and season with salt and sugar. Mix all prepared salad ingredients in a large bowl and let rest for about 15 minutes.
2.
Meanwhile, rinse lettuce, trim, spin dry and arrange leaves on a plate. Then cover with cabbage mixture. Rinse apples, quarter, remove core and cut quarters into thin slices. Thinly slice ham. Grate or plane Parmesan cheese. Serve salad covered with ham, Parmesan and walnuts.
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