Bologna and Vegetable Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
434
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 859 mg | (21 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Bologna sausage (or meatloaf)
- 1 yellow paprika
- 1 tsp chopped parsley (or chives)
- 6 large Iceberg lettuce (for serving)
- ½ bunch Radish
- parsley (for garnish)
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- salt
- sugar
- peppers
- ½ tsp Mustard
- 1 shallot
Preparation steps
1.
Rinse, dry, halve and remove seeds and ribs and cut the bell pepper into cubes. Rinse the radishes, trim and cut into thin slices. Peel the sausage casing and cut into 1-2 cm (approximately 1/2 inch) cubes. Peel shallots and chop finely.
Mix the vinegar with 50 ml (approximately 1/4 cup) water, vinegar, mustard and lemon juice. Season with salt, sugar and pepper.
2.
Toss shallots, sausage, radishes and peppers and the vinaigrette together. Cover and refrigerate for 1 hour. Rinse lettuce leaves, spin dry and tear or cut into large pieces. Spread on plates. Top with the sausage salad and garnish with chopped parsley.
