Green Salad with Roast Beef and Parmesan Chips
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
411
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 54.1 μg | (90 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 503 mg | (50 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Make small Parmesan piles on a lined with parchment paper baking sheet and bake in preheated oven at 200°C (approximately 400°F) until golden. Immediately remove from the baking sheet and shape into any desired form. Cool.
2.
Rinse salad greens and tear into smaller pieces, if desired. Whisk lemon juice with honey and olive oil, season with salt and pepper. Toss salad greens with the dressing and place into a bowl. Cut roast beef into slices and arrange on top of salad. Garnish with Parmesan chips and serve.
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