Nectarine and Camembert Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
443
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 84 μg | (140 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 424 mg | (11 %) | ||
| Calcium | 318 mg | (32 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 head Oak leaf lettuce
- 2 Nectarine
- 1 Red onion
- 2 Tbsps apple cider vinegar
- 2 Tbsps lemon juice
- 1 tsp honey
- 8 Tbsps olive oil
- salt
- 200 grams Camembert
- 1 egg
- 60 grams breadcrumbs
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Rinse the lettuce, drain well and tear into small pieces. Rinse the nectarines, cut in half, remove pits and cut into wedges. Arrange the nectarines over the lettuce on plates. Peel the onion, chop finely and mix with the apple cider vinegar, lemon juice, honey and 4 tbsp of olive oil. Season with salt.
2.
Dice the Camembert and whisk together with the egg. Mix the breadcrumbs with the parsley and toss the Camambert in the mixture, then brown for 2-3 minutes in a nonstick pan with a little oil. Drain on paper towels. Dress the salad and serve with the breaded Camembert bits.
