Winter Salad with Blood Oranges
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
422
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 907 mg | (23 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Blood orange
- 150 grams Endive
- 40 grams Cashews
- 100 milliliters Blood orange juice
- salt
- peppers
- 1 tsp sugar
- 4 Tbsps olive oil
- 2 scallions
- 400 grams Chicken breasts
- 2 Tbsps vegetable oil
- 150 grams lamb's lettuce
- 1 Tbsp grated Orange peel
Preparation steps
1.
Peel oranges, remove all white skin and separate the slices. Squeeze out the juice and set aside. Rinse lettuce and spin dry.
2.
Cut chicory in half lengthwise, cut off the stems and cut the halves crosswise into strips. Toast the cashews in a dry skillet until golden brown. Mix the blood orange with the set-aside juice, salt, pepper, sugar and olive oil. Cut the scallions into rings and add to dressing.
3.
Thinly cut chicken fillet lengthwise and thread onto skewers. Fry in oil for 3-4 minutes on each side and season with salt and pepper. In a bowl, mix the lettuce with the chicory, orange slices and the dressing.
4.
Sprinkle the salad with orange zest and cashews and serve with the chicken skewers.
