Orange and Woody Herb Salad
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
456
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 102.1 g | (340 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 658 μg | (219 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 41.1 μg | (91 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 175 mg | (184 %) | ||
| Potassium | 3,579 mg | (89 %) | ||
| Calcium | 573 mg | (57 %) | ||
| Magnesium | 269 mg | (90 %) | ||
| Iron | 14.5 mg | (97 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 751 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Pot mit Deckel, 1 Measuring cups, 1 Bowl, 1 Tablespoon, 1 Whisk, 1 Plate, 1 Non-stick pan, 1 Slotted spatula, 1 Potato masher, 1 Fine grater
Preparation steps
1.
Sprinkle the artichokes with lemon juice to prevent them turning black.
2.
Heat the oil in a pan and cook the artichokes and garlic for a few minutes until softened. Season to taste with salt and pepper and pour in the water.
3.
Add the rosemary to the pan, cover and bring to a boil. Simmer gently for 15 minutes. Drain and leave to cool.
4.
Peel the oranges, removing the white pith and divide into segments, over a bowl to catch the juice.
5.
Put the juice in a pan with the butter and honey and bring to a boil. Simmer for 2 minutes.
6.
Pour the orange juice mixture over the artichokes and stir in the orange segments.
7.
Put into a serving bowl and garnish with rosemary and thyme
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