Cheese, Pineapple and Apple Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
910
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 910 cal. | (43 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 13.1 mg | (109 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 32.3 μg | (72 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 835 mg | (21 %) | ||
| Calcium | 1,528 mg | (153 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 24.9 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams Emmentaler cheese
- 3 slices Pineapple (canned)
- 2 small, red Apple
- 2 tsps lemon juice
- 150 grams Yogurt (0.1% fat)
- salt
- peppers
- 50 grams chopped Walnut
- 2 Tbsps grated Walnut
- Basil (for garnish)
Preparation steps
1.
Cut the Emmentaler into cubes and the pineapple into pieces. Rinse and halve the apples, remove the cores and cut into fine columns. Drizzle immediately with lemon juice.
Season the yogurt with salt and pepper and mix with 1 tablespoon of pineapple juice from the can.
2.
Transfer the apples, cheese and pineapple pieces into a bowl and mix with the yogurt. Infuse for half an hour and then mix with the chopped and grated walnuts. Serve garnished with basil leaves.
