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Arugula and Tomato Salad with Pork
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
418
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 197.2 μg | (329 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 920 mg | (23 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 500 grams Pork tenderloin
- 1 Tbsp vegetable oil
- salt
- peppers
- 300 grams Arugula
- 250 grams Cherry tomatoes
- 50 grams Parmesan
- 2 slices white bread
- 1 Tbsp butter
Preparation steps
1.
Rinse and clean the arugula, remove the thick stems and shake dry.
2.
Rinse the meat, pat dry, season with salt and pepper.
3.
Rinse, dry and halve the tomatoes.
4.
Slice the meat 1 1/2 cm (approximately 1/2-inch) thick across the grain. Heat the oil in a pan and saute the meat until cooked through, 2-3 minutes per side.
5.
Cut the bread into small cubes. Heat the butter in a skillet and saute the bread until golden brown on both sides.
6.
For the vinaigrette: In a bowl, whisk together the vinegar, oil, mustard and sugar, season with salt and pepper. Add the arugula and tomatoes and toss to coat.
7.
Arrange the salad on plates, top with the meat and shaved Parmesan and sprinkle with croutons.
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