Bresaola Salad with Gorgonzola Sauce
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(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
407
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 100.4 μg | (167 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams Pine nuts
- 2 bunches Arugula
- 1 garlic clove
- 1 Tbsp butter
- 50 milliliters white wine
- 100 milliliters Whipped cream
- 80 grams Gorgonzola (diced)
- salt
- ½ tsp honey
- freshly ground peppers
- 12 slices Bresaola
Preparation steps
1.
Toast pine nuts in a dry pan. Rinse and spin dry arugula, remove hard stalks. Peel garlic and chop finely. Heat butter in a pan and saute garlic for a few seconds. Deglaze pan with wine and add cream, bring to a boil and add diced gorgonzola. Simmer for a few minutes and puree. Season with salt, honey and pepper to taste.
2.
Arrange arugula and bresaola on plates decoratively and drizzle with gorgonzola sauce. Sprinkle with pine nuts and serve.
