Green Salad with Vegetables and Steak Strips
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
225
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 91.8 μg | (153 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 877 mg | (22 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lettuce
- 300 grams lean Steak
- 2 Tbsps Canola oil
- 2 carrots
- 1 yellow Bell pepper
- 100 grams Cherry tomatoes
- salt
- freshly ground pepper
- 100 grams Yogurt (low-fat)
- 100 milliliters Buttermilk
- 1 shallot
- 1 garlic clove
- 1 tsp honey
- 1 tsp Mustard
- 2 Tbsps white balsamic vinegar
- 2 Tbsps scallions
- 1 Tbsp parsley (chopped)
Preparation steps
1.
For the dressing, peel shallot and garlic and chop finely. Stir until smooth with yogurt, buttermilk, honey, mustard, vinegar and herbs. Season with salt and pepper.
2.
Rinse lettuce, remove core trim and tear into bite-sized pieces.
3.
Peel carrots and cut or slice into long strips of about 4 cm (approximately 1 inch).
4.
Rinse bell pepper, trim, cut in half, remove seeds, remove the white ribs and cut into strips.
5.
Rinse and halve the tomatoes.
6.
Rinse steak, pat dry and cut into strips. Sear strips in a pan in oil to desired doneness, 1-3 minutes. Season with salt and pepper.
7.
Distribute lettuce among bowls. Sprinkle with carrots, bell pepper and tomatoes and arrange the strips of steak on top. Serve with the dressing.
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