Warm Salad with Radicchio, Zucchini and Nuts
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
438
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 150.4 μg | (251 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 863 mg | (22 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Radicchio
- 2 Lettuce
- 2 large Zucchini
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 60 grams Pecan
- 2 Tbsps Cranberry
- 1 tsp liquid honey
- 100 milliliters Apple juice (clear)
- 2 Tbsps apple cider vinegar
- 4 slices white bread
- 1 tsp finely chopped rosemary
- 1 tsp peppercorns
- 1 tsp powdered Mustard
- 20 grams soft butter
How healthy are the main ingredients?
white breadApple juiceolive oilCranberryapple cider vinegarMustardPreparation steps
1.
Rinse the salad leaves, shake dry, pluck into small pieces and arrange on plates.
Rinse and trim the zucchini, cut in half lengthwise and then cut into slices. Sauté briefly in a large pan with some oil. Season with salt and pepper and add the pecans and cranberries. Drizzle with honey and let caramelize slightly by swirling the pan. Pour in the apple juice and add the vinegar. Remove from the heat and leave to rest for a few minutes.
2.
Preheat the broiler.
3.
Toast the bread slices on both sides until golden. Mix the rosemary with the peppercorns, mustard and butter. Remove the bread from the oven and spread with the butter.
4.
Season the vegetables and distribute over the lettuce. Drizzle with the remaining oil and serve with the toast.
