Green Salad with Goat Cheese and Baked Potatoes
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
409
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 1,338 mg | (33 %) | ||
| Calcium | 470 mg | (47 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams potatoes (small, Idaho or russets)
- olive oil
- salt
- peppers (freshly ground)
- 1 Orange
- 200 grams Goat cheese
- 8 Radish
- 2 scallions
- 4 Romaine lettuce (small)
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F).
2.
Scrub and pat dry the potatoes. Mix with 4 tablespoons olive oil, salt and pepper, and spread on a baking sheet. Bake for about 30 minutes or until tender.
3.
Rinse orange in hot water, wipe dry, grate zest and squeeze out 2 tablespoons juice. Mix zest and juice with 4 tablespoons olive oil, salt, pepper and thyme. Cut the goat cheese into thick slices and marinate for about 20 minutes in the orange juice-oil mixture.
4.
Rinse, trim and slice the radishes. Rinse, shake dry and slice the scallions into rings.
5.
Cut the lettuce in half, rinse, shake dry and remove the core. Place on plate with the potatoes, radishes and marinated goat cheese. Sprinkle with scallions. Serve immediately.
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