Winter Salad with Oranges and Roquefort Dressing

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Winter Salad with Oranges and Roquefort Dressing
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
423
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie423 cal.(20 %)
Protein9 g(9 %)
Fat36 g(31 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.5 μg(3 %)
Vitamin E5.3 mg(44 %)
Vitamin K1.8 μg(3 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.3 mg(21 %)
Folate88 μg(29 %)
Pantothenic acid1 mg(17 %)
Biotin14.6 μg(32 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C58 mg(61 %)
Potassium510 mg(13 %)
Calcium195 mg(20 %)
Magnesium60 mg(20 %)
Iron1.5 mg(10 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids11.6 g
Uric acid33 mg
Cholesterol41 mg
Complete sugar14 g

Ingredients

for
4
For the salad
350 grams Endive
½ lemon
2 Oranges
1 Red onion
70 grams Walnut
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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