Salad with Duck, Oranges and Cranberries
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
335
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 19.06 g | (19 %) | ||
| Fat | 22.2 g | (19 %) | ||
| Carbohydrates | 15.78 g | (11 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 572.47 mg | (71,559 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.65 mg | (55 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 11.15 mg | (93 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 48.56 μg | (16 %) | ||
| Pantothenic acid | 0.38 mg | (6 %) | ||
| Biotin | 2.15 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54.33 mg | (57 %) | ||
| Potassium | 309.75 mg | (8 %) | ||
| Calcium | 61.93 mg | (6 %) | ||
| Magnesium | 18.58 mg | (6 %) | ||
| Iron | 3.61 mg | (24 %) | ||
| Iodine | 2.47 μg | (1 %) | ||
| Zinc | 0.22 mg | (3 %) | ||
| Saturated fatty acids | 2.35 g | |||
| Cholesterol | 89.37 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams mixed Leaf lettuce variety (such as red lettuce, spinach, arugula)
- 2 Oranges
- 150 grams fresh Cranberry
- 4 Tbsps lemon juice
- 1 tsp liquid honey
- 6 Tbsps grapeseed oil
- salt
- freshly ground peppers
- 250 grams smoked duck legs (in slices)
Preparation steps
1.
For the salad trim greens, rinse, shake dry and tear smaller as desired. Peel the oranges with a sharp knife, carefully cutting the fillets from the partition walls and collecting the juice. Press the juice from the remains. Rinse the cranberries and place dripping wet along with the orange juice in a small saucepan and bring to a boil. Cook just until the fruit starts to burst, then immediately set aside and let cool.
2.
For the dressing, mix the lemon juice with honey and oil and season with salt and pepper. Arrange the orange segments with the salad on plates, drizzle the dressing over top, distribute the cranberries (to taste with a little sauce) and place the duck meat slices on top.
3.
Serve with fresh baguette.
