Mixed Leaf Salad with Oranges, Sprouts and Gorgonzola
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
301
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 120.6 μg | (201 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 626 mg | (16 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Oak leaf lettuce
- 1 Endive
- 1 bunch Arugula
- 50 grams Alfalfa sprouts
- 2 fresh Oranges
- 2 Tbsps Red wine vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- For the sauce
- 100 grams Gorgonzola
- 200 grams Yogurt (0.1% fat)
- 3 Tbsps Whipped cream
- lemon juice
Preparation steps
1.
Rinse lettuce, shake dry and tear into bite-sized pieces. Peel oranges, removing as mush pith as possible and fillet. Arrange arugula, endive leaves and salad on plates, top with sprouts and orange fillets. Combine vinegar with olive oil, season with salt and pepper. Drizzle over salad.
2.
For the sauce, crumble gorgonzola and combine with yogurt, cream, season with salt and pepper and lemon juice. Puree. Serve salad accompanied by sauce and crackers.
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