Chopped Salad with Goat Cheese
and Almonds
Get choppin'! The end result is worth the effort.
Cals 435 · Prot 12 · Carbs 64 · Fat 18
Vegetarian
Low Carb
30 min
Get choppin'! The end result is worth the effort.
Cals 435 · Prot 12 · Carbs 64 · Fat 18
Vegetarian
Low Carb
Ingredients
Carrot
1 Piece
Celery
1 Piece
Red pepper
1 Piece
Apple cider vinegar
15 ML
White balsamic vinegar
14*
30 ML
Dried cranberries
30 Grams
Honey
30 Grams
Olive oil
4 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Savoy cabbage
200 Grams
Green apple
1 Piece
Whole almonds
1*2*
40 Grams
Almond flakes
1*2*
30 Grams
Soft goat cheese
4*
120 Grams
Allergens
*14 Sulphur Dioxide, *1 Peanuts, *2 Tree Nuts, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1821 / 435 |
| Fats (g) | 18.4 |
| of which saturated (g) | 1.3 |
| Carbohydrates (g) | 64 |
| of which sugars (g) | 42.9 |
| Fibers (g) | 14.6 |
| Proteins (g) | 11.8 |
| Salt (g) | 1.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Start salad
Peel the carrots and slice them into thin matchsticks. Finely slice the celery. Slice the bell pepper as thinly as possible. Add them to a bowl and set aside.
2 Make dressing
Add the apple cider vinegar, white balsamic vinegar, dried cranberries and honey to a small pot. Bring to a simmer, then immediately take off the heat. Pour the hot vinegar mix over the carrots, celery and bell pepper. Add the olive oil, salt and pepper. Toss. Refrigerate until cool.
3 Chop
Slice or shred the Savoy cabbage as thinly as possible. Massage the cabbage for 10 seconds. Wash, dry and very finely slice the apple (skin on). Chop the whole almonds.
4 Toast almonds
Toast the chopped almonds in a hot, dry pan for 1-2 min, stirring. Add the almond flakes and toast for 1 min further, until lightly toasted. Transfer to a plate and set aside.
5 Crumble cheese
Crumble the goat cheese or cut it into small pieces.
6 Combine
Combine the cabbage, apple, carrot, celery, pepper and the dressing. Add the goat cheese and the toasted almonds. Toss well. Divide among bowls and serve immediately.
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