Winter Salad with Oranges and Roquefort Dressing
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
423
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 510 mg | (13 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the vinaigrette
- 2 Tbsps apple cider vinegar
- 3 Tbsps Walnut oil
- salt (pepper)
- For the dressing
- 50 grams Roquefort cheese
- 2 Tbsps Port wine
- 150 grams Whipped cream
- peppers
Preparation steps
1.
For the salad, rinse endive, cut in half, remove hard stalk and cut into 1 cm (approximately 1/2 inch) wide strips. Squeeze juice from lemon and drizzle over endive strips. Peel oranges into a spiral using a sharp knife, cut fillets from membranes and cut fillets in half. Peel onion and cut into thin rings. Coarsely chop nuts.
2.
Arrange endive, orange fillets, onions and nuts on plates. For the vinaigrette, mix vinegar in a bowl with oil and season with salt and pepper. Drizzle over the salad. For the dressing, mash cheese with a fork in a bowl, add port wine, whisk, add cream, whisk again and season with pepper. Serve salad drizzled with roquefort dressing.
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