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Walnut and Pomegranate Salad Bowl

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Walnut and Pomegranate Salad Bowl
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
267
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie267 kcal(13 %)
Protein3.71 g(4 %)
Fat19.32 g(17 %)
Carbohydrates22.38 g(15 %)
Sugar added0 g(0 %)
Roughage4.74 g(16 %)
Vitamin A260.4 mg(32,550 %)
Vitamin D0 μg(0 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.45 mg(4 %)
Vitamin B₆0.08 mg(6 %)
Folate47.7 μg(16 %)
Pantothenic acid0.33 mg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18.42 mg(19 %)
Potassium247.79 mg(6 %)
Calcium60.98 mg(6 %)
Magnesium25.31 mg(8 %)
Iron2.53 mg(17 %)
Zinc0.48 mg(6 %)
Saturated fatty acids1.75 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
For the salad
cup
0.333 cup
Quinoa (washed)
3 cups
Mache Lettuce (lamb's lettuce)
3 cups
1
pomegranate (seeds removed)
1 handful
Walnut (chopped)
For the dressing
4 tablespoons
5 tablespoons

Preparation steps

1.
Bring the stock to the boil and add the quinoa. Cook for 10-12 minutes and then drain any liquid left over. Leave to cool in the pot.
2.
Place the lamb's lettuce and the rocket in a bowl. Mix the pomegranate seeds with the quinoa and add to the leaves.
3.
To make the dressing, Mix together the walnut oil and the apple vinegar, season with salt and ground black pepper and a pinch of sugar. Drizzle the dressing over the salad and serve garnished with the walnuts.