Colorful Salad and Turkey and Ginger
Nutritional values
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 59.8 μg | (100 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 843 mg | (21 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the salad
- 350 grams turkey breasts
- 1 Red onion
- 1 small, white onion
- 1 stalk Celery
- 2 yellow Bell pepper
- 1 Tomato
- ½ Tbsp Peanut oil
- salt
- peppers
- For the sauce
- juice of lemons
- 3 Tbsps soy sauce
- 2 Tbsps Beef broth (from a jar)
- 1 pc fresh ginger
- ½ Red Pepperoncini
- 1 Tbsp chopped mint
- 1 Tbsp fresh chopped cilantro
- 2 Tbsps Peanut oil
- 1 tsp sesame oil
- ½ Batavia lettuce
- ½ Romaine lettuce
Preparation steps
For the salad, rinse turkey, pat dry and cut into strips. Peel onions. Rinse celery. Rinse bell peppers, cut in half, remove seeds and ribs and quarter. Rinse tomatoes. Cut onions, celery and bell peppers into strips and cut tomato into fine slices. For the sauce, mix lemon juice, soy sauce and broth in a bowl and season with salt and pepper. Rinse pepperoncini and finely dice. Peel ginger and finely chop. Add ginger, mint leaf and cilantro to the bowl and mix. Gradually add peanut oil and sesame oil and whisk.
Heat peanut oil in a pan and fry turkey strips over high heat for 4 minutes while stirring. Mix prepared vegetables in a large bowl with the sauce. Rinse lettuce leaves, shake dry, tear into small pieces and arrange on plates. Cover with vegetables and sauce, top with turkey strips and serve.
