Pear and Ham Salad
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Pear and ham salad - Spicy and sweet flavors - perfectly united!
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
256
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 36.7 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 392 mg | (10 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pear
- 2 stalks Celery
- 1 lemon
- 250 milliliters white wine
- 1 Tbsp honey
- 150 grams raw ham (in slices)
- 3 Tbsps grapeseed oil
- 2 Tbsps apple cider vinegar
- 1 Tbsp grained Mustard
- salt
- 1 Tbsp Red peppercorns
Preparation steps
1.
Peel pears, cut into quarters, remove cores and cut pears into strips. Rinse celery, trim, remove strings if desired and cut into 4 cm (approximately 1 1/2-inch) long strips. Squeeze the lemon.
2.
Bring white wine to a boil with honey and lemon juice in a saucepan. Add pear slices and celery pieces, remove from heat and let cool to lukewarm.
3.
Cook ham until crispy in a dry, non-stick pan over high heat.
4.
Remove pears and celery from the liquid and arrange with ham on a platter.
5.
Mix grapeseed oil with apple cider vinegar and mustard and season with salt. Drizzle over the salad and garnish with peppercorns.
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