Green Salad with Parsnip Chips and Crispy Bacon
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
597
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 138.6 μg | (231 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 742 mg | (19 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Lettuce (such as Frisée, arugula, watercress)
- 300 grams Parsnips
- Pastry flour (for coating)
- salt
- ground paprika
- 150 grams Bacon (slices)
- vegetable oil (for frying)
- 2 Tbsps lemon juice
- 3 Tbsps white balsamic vinegar
- 6 Tbsps olive oil
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse and spin the lettuce dry. Tear into bite-sized pieces and divide between serving plates.
2.
Peel the parsnips and cut them leangthwise into 1-2 mm (approximately 1/2-3/4 inch) thick slices. In a heavy-bottomed pot, heat the oil to 160°C (approximately 320°F). Coat the parnip pieces in flour and fry until golden brown, about 1 minutes. Drain on a paper towel and season with salt and paprika.
3.
Cook the bacon in a frying pan until golden brown and crispy. Drain on a paper towel.
4.
In a bowl, whisk the lemon juice, balsamic vinegar and olive oil together. Season with salt and pepper. To serve, drizzle the dressing over the individual salad plates. Garnish with the crispy parnips chips and crumbled bacon.
