Layered Leek Salad with Ham
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
523
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 57.9 μg | (97 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 689 mg | (17 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 332 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 175 grams cooked ham (sliced)
- 1 stalk Leeks (only light portions)
- 125 grams Pineapple (canned)
- 125 grams pickled Celery (from a jar)
- 100 grams Corn kernel (canned)
- 4 hardboiled eggs
- 5 Tbsps Mayonnaise
- 5 Tbsps Crème fraiche
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- sugar
- 1 Apple
- 40 grams coarsely grated Gouda
Preparation steps
1.
Cut ham into strips. Rinse leeks, trim and cut into very thin slices. Drain pineapple, celery and corn kernels. Peel eggs and cut into thin slices. Mix mayonnaise in a bowl with creme fraiche and half of lemon juice and season with salt, sugar and pepper.
2.
Peel apple, cut into quarters, remove core, cut into slices and sprinkle with lemon juice. Pour all ingredients into 4 glasses in layers: At the bottom layer some celery, then layer apple, ham, leeks, corn, eggs and slices of pineapple.
3.
Press down on the top of each glass lightly, so that the ingredients are as close as possible, then cover each with mayonnaise mixture and sprinkle with grated cheese. Let rest at least 3 hours in the refrigerator before serving.
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