Cherry Tomato and Bacon with Salad Leaves
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
353
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 155.3 μg | (259 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 541 mg | (14 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups Asparagus
- 1 Tbsp lemon juice
- 1 Tbsp balsamic vinegar
- ½ tsp sugar
- ½ tsp salt
- ½ tsp medium-hot Mustard
- freshly ground peppers
- 4 Tbsps olive oil
- 8 slices Bacon (diced)
- 2 cups young Spinach
- 2 cups Watercress
- 2 Tomatoes (sliced)
- 2 shallots (diced)
- 1 cup Parmesan
Preparation steps
1.
Cook the asparagus in boiling, salted water for 5 minutes. Drain, refresh in cold water and drain well.
2.
Mix the lemon juice, vinegar, sugar, salt, mustard and pepper. Whisk in the oil to make a vinaigrette. Stir in the diced shallots.
3.
Fry the bacon until crisp in a dry frying pan.
4.
Carefully mix the spinach, watercress, tomatoes and asparagus and toss with the shallot vinaigrette.
5.
Divide the salad between 4 plates and scatter over the bacon. Shave the Parmesan over the salad. Sprinkle with freshly ground pepper.
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