Lamb and Arugula Salad
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Lamb and arugula salad - Delicious tender meat with a fresh salad
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
290
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 111.5 μg | (186 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 718 mg | (18 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 bunches Arugula
- 300 grams Cherry tomatoes
- 1 large, red onion
- 500 grams Lamb fillet
- salt
- peppers
- 5 Tbsps olive oil
- 2 Tbsps White vinegar
- also
- Aluminum foil
Preparation steps
1.
Rinse the arugula and spin dry. Rinse and halve the tomatoes. Peel the onion and cut into narrow wedges.
2.
Rinse the meat, pat dry and season with salt and pepper. Heat 1 tablespoon of oil in a pan. Brown the meat on both sides over high heat for 4-5 minutes. Wrap in foil let rest for 4 minutes.
3.
For the vinaigrette, mix the vinegar with the remaining oil, salt and pepper.
4.
Toss the arugula with the tomatoes, onions and the vinaigrette and arrange on 4 plates. Cut the lamb into slices and serve over the salad.
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