Arugula Salad with Peaches and Mozzarella
(3 votes)
(3 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
327
calories
Calories
Healthy, because
Even smarter
Nutritional values
This salad is a great source of vitamin C from the arugula and peaches as well as protein from the mozzarella.
Turn this side salad into a light lunch with the addition of grilled chicken.
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 267 mg | (7 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 97 μg | (49 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 tsps Pine nuts
- 4 Saturn peaches
- 2 scoops Buffalo mozzarella (each at 4 ounces)
- 3 ozs Arugula
- 4 ozs Raspberries
- 1 tsp lemon juice
- 2 Tbsps apple cider vinegar
- salt
- peppers
- 1 pinch sugar
- 4 Tbsps olive oil
Preparation steps
1.
Roast the pine nuts in a dry frying pan until golden brown. Remove from pan and let cool.
2.
Wash the peaches, cut in half, remove pit, and cut into wedges. Drain the mozzarella well and cut in half. Rinse arugula, shake dry and serve together with the mozzarella and peaches on plates.
3.
For the dressing,mash raspberries with a fork. Whisk with lemon juice, vinegar, salt, pepper and sugar, incorporate the oil and season. Drizzle over the salad.
4.
To serve, garnish with the pine nuts.
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