Waldorf Salad
Spicy celeriac not only provides numerous B vitamins for the nervous system and satiating fibre, but also many essential oils that are good for digestion. Folk medicine certifies the great tuber with anti-rheumatic and expectorant properties.
Instead of fresh pineapple, orange filets or pieces of tangerine also taste good.
(Percentage of daily recommendation)
| Calorie | 99 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 397 mg | (10 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 3 mg |
Ingredients
- Ingredients
- 3 stalks Celery (about 200 g)
- 1 lemon
- 1 pc Celery root (about 200 g)
- 2 small red-skinned Apple (about 100 g)
- 1 Tbsp Walnut
- 2 Tbsps Mayonnaise
- 5 Tbsps
- white peppers
- 5 ozs fresh Pineapple (flesh)
Preparation steps
Rinse the celery, dethreading if necessary. Cut the celery into small cubes and set aside in a bowl.
Rinse lemon in hot water, wipe dry and finely grate peel over the celery. Mix 3 tablespoons of lemon juice with the celery.
Rinse the apples, wipe dry, quarter and core. Cut the apples into small cubes or slices and add the apples to the celery.
Roughly chop the walnuts. Whip the milk until smooth and then season with pepper.
Mix mayonnaise with the celery and apple mixture and nuts.
Chop the celery leaves finely and mix into the salad. Cover the salad and let chill in the refrigerator for at least an hour.
When ready to serve, cut the pineapple into small pieces and mix into the salad. Season to taste with lemon juice and pepper.