Arugula and Tomato Salads with Roasted Pork
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
555
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 135.9 μg | (227 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Arugula
- 300 grams lean Pork belly
- 4 Oranges
- 250 grams Cherry tomatoes
- 2 Tbsps lemon juice
- 5 Tbsps olive oil
- 1 Tbsp clarified butter
- 1 tsp Mustard
- ½ tsp sugar
- salt
- freshly ground peppers
Preparation steps
1.
Rinse arugula, trim, spin dry and cut into bite-size pieces. Remove hard stems as needed.
2.
Peel oranges with a sharp knife, cut away white skin and separate fruit segments.
3.
Collect residual orange juice and set aside.
4.
Rinse tomatoes and cut into quarters.
5.
Cut pork crosswise into slices, taking care to not make too thin. Season with salt and pepper and cook in butter on both sides until crisp.
6.
Mix 5 tablespoons of reserved orange juice and mix with lemon juice. Add sugar and mustard. Season with salt and pepper and gradually whisk in olive oil. Toss arugula in dressing and top with tomato and orange segments. Serve salad with slices of pork.
