Arugula and Bresaola Salad
(0 votes)
(0 votes)
Arugula and bresaola salad - A quick and easy autumn salad
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
273
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 98 μg | (163 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams Arugula
- 1 pc Parmesan (20 grams or approximately 3/4 ounce)
- 1 small onion
- 150 grams Porcini mushroom
- 2 Tbsps lemon juice
- 1 Tbsp White vinegar
- 3 Tbsps olive oil
- 1 generous pinch Mustard
- 1 generous pinch sugar
- salt
- peppers
- 12 slices Bresaola (about 100 grams or approximately 3.5 ounces)
Preparation steps
1.
Rinse the arugula and spin dry. Shave the Parmesan into thin slices. Peel the onion and cut into very thin strips. Clean the mushrooms and cut into thin slices.
2.
Toss the arugula, mushrooms and onions together, and divide onto 4 plates.
3.
Stir together the lemon juice, vinegar, oil, mustard, a pinch of sugar, salt and pepper.
4.
Drizzle the vinaigrette over the salad and sprinkle with Parmesan. Cut the Bresaola like a corkscrew, and serve 3 slices over each salad.
