Spinach Salad with Gorgonzola, Broad Beans and Garlic
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
499
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 303.6 μg | (506 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 891 mg | (22 %) | ||
| Calcium | 462 mg | (46 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams fresh Broad bean
- salt
- 300 grams fresh, young Spinach
- 200 grams Blue cheese
- 2 garlic cloves
- 8 slices Bacon
- 3 Tbsps olive oil
- 250 grams Natural yogurt
- ½ tsp medium heat Mustard
- 1 Tbsp lemon juice
- freshly ground peppers
- 2 Tbsps parsley (for garnishing)
- Lemon wedge (for serving)
Preparation steps
1.
Rinse beans and blanch for 6-8 minutes in boiling salted water. Drain, rinse in cold water and drain well.
2.
Rinse and spin dry spinach.
3.
Cut cheese into 1 cm (approximately 1/2 inch) cubes. Peel garlic and chop finely. Cut bacon into 2.5 cm (approximately 1 inch) pieces. Heat 1 tablespoon of oil in a pan and cook bacon until crispy. Add garlic and beans and saute briefly. Remove from heat.
4.
Make dressing by combinning yogurt with mustard, lemon juice and remaining oil, season with salt and pepper.
5.
Arrange spinach on plates, top with cheese and beans with bacon and garlic. Garnish with parsley and drizzle with dressing. Garnish with lemon wedges and serve.
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