On the networks, an “anti-waste” salad is creating a buzz. According to its fans, it allows you to reuse leftover raclette from the day before, while limiting the number of calories ingested. A good idea to copy? Here is what Vanessa Bedjaï-Haddad, dietician-nutritionist and author of the book “Digest Food” (Mango Editions) thinks about it..
A raclette-based salad
Tasty, gourmet and colorful, the salad proposed by the Internet user @justinesansregime on Instagram seems to have a lot of good points: it allows you to reuse the cooked potatoes from the day before – and the unused grison meat – while providing extra freshness and flavors. The dried tomatoes, Kalamata olives and pumpkin seeds provide this much-appreciated little “twist”.
As for the sauce (made from cottage cheese), it turns out to be creamy, high in protein and low in calories.
A good reason to imitate it without counting? Yes, says Vanessa Bedjaï-Haddad, dietitian-nutritionist, and for several reasons.
A generally balanced salad
According to the expert, this salad is “overall well constructed, especially in the logic of a complete and satisfying meal”, she tells us.
Its main asset? Its perfect balance of macronutrients.
“The potatoes it contains provide complex carbohydrates for lasting energy, while the Graubünden meat and parmesan provide quality proteins to promote satiety. Pumpkin seeds, olives and dried tomatoes provide good lipids and essential micronutrients. Green salad adds fiber and volume to the plate, facilitating digestion and reinforcing the satiating effect“, recognizes the dietitian.
Finally, “the light sauce made from cottage cheese and lemon is a much less fatty alternative than a classic vinaigrette, perfectly complementing this balanced dish“, specifies the specialist.
Result ? This salad made from leftovers represents a complete dish, very far from the “heavy” image conveyed by raclette.
However, be careful not to overdo this dish.
Graubünden meat, parmesan, olives and dried tomatoes are very salty, recalls Vanessa Bedjaï-Haddad. Hypertensive people should therefore consume it in moderation.
“This sodium intake can be offset by a light touch on seasoning and good hydration“, specifies the expert.
Another point of vigilance: the quantities consumed. If this salad is more full of gray meat than green salad, be careful.“The balance always rests on the chosen portions, in particular those of cheese and cold meats”,
warns the practitioner.
Despite everything, this salad shows that you can transform a rich meal into a more digestible version, without frustration or eliminating foods.
“Because it’s not the cheese or raclette in itself that poses a problem, but the repetition and excess, without vegetables or fiber!“, concludes Vanessa Bedjaï-Haddad.