Green Salad with Turkey Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 116.3 μg | (194 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,175 mg | (29 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams turkey breasts
- salt
- freshly ground peppers
- sweet ground paprika
- 150 grams lamb's lettuce
- 2 bunches Arugula
- 6 ripe Tomatoes
- 1 bunch scallions
- 3 slices Whole Wheat Toast
- 5 Tbsps olive oil
- butter
- 2 Tbsps White vinegar
Preparation steps
Rinse the turkey breast, pat dry and season with salt, pepper and paprika. Heat 1 tablespoon olive oil in a pan and fry until golden brown on both sides. Lift from pan and cut crosswise into thin slices on a cutting board.
Rinse mache and arugula, trim and spin dry. Rinse the tomatoes, cut in half, remove seeds and cut into small cubes. Rinse scallions, trim and cut into thin rings. Cut the toast into small cubes. Heat 1 tablespoon oil and 1 tablespoon butter in a pan and fry bread cubes and until golden brown over medium heat. Season with salt and pepper and drain on paper towels.
Mix salad greens with tomatoes, scallions, turkey breast and croutons and transfer to plates. Combine the vinegar with the oil, season with salt and pepper, drizzle over salad and serve.
