Wintry Green Salad
Wintry Green Salad - An easy transition into winter for salad fans
Healthy, because
Even smarter
Nutritional values
Walnuts make this winter salad a highlight not only in terms of taste, but also in terms of health. The tart nuts are one of the few vegetable sources of valuable omega-3 fatty acids, which are otherwise found mainly in fatty sea fish. These fats promote a stable cardiovascular system.
Calorie-conscious connoisseurs serve this winter salad together with a roasted wholemeal roll as a light main course instead of an appetizer.
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 346 mg | (9 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 9 ozs lamb's lettuce
- 2 Tbsps dried Cherries
- 2 Tbsps White vinegar
- salt
- peppers
- 1 Tbsp honey
- 1 Tbsp Canola oil
- 2 Tbsps Walnut oil
- 1 oz Walnut
- 2 ozs mature Goat cheese (Eg Crottin de Chavignol)
Kitchen utensils
Preparation steps
Clean salad greens, taking care to remove the root ends without separating the leaves.
Wash salad greens and spin dry.
Chop cherries.
Mix the vinegar with salt, pepper and honey. Whisk in the oils and add cherries.
Coarsely chop the walnuts and lightly toast in a skillet.
Slice the cheese into strips on a vegetable slicer or with a vegetable peeler. Mix salad with honey sauce. Transfer to plates and serve sprinkled with nuts and cheese.
