Green Salad with Hardboiled Egg and Bacon
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
493
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 98.3 μg | (164 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cut the bacon into strips, cook in a hot pan without fat until crispy and drain on paper towels.
2.
Rinse the tomatoes and cut into narrow wedges. Rinse the radishes, trim, cut into thin slices and halve. Brush the lettuce, rinse, spin dry and tear small.
3.
Peel the eggs and cut into narrow wedges.
4.
For the vinaigrette, mix the vinegar with the oil, salt and pepper.
5.
Arrange the greens on plate, distribute bacon, eggs, radishes and tomatoes on top and serve drizzled with the vinaigrette.
