Lamb's Lettuce
with pears, bacon and prunes
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
329
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 slices Bacon
- 16 Prune
- Wooden skewer
- 2 Tbsps clarified butter
- 4 Tbsps Red wine
- salt
- freshly ground pepper
- 200 grams lamb's lettuce
- 2 Red onions
- 2 Pear
Preparation steps
1.
Cut bacon in half crosswise. Wrap each prune with bacon and secure with a toothpick. Heat the clarified butter in a frying pan. Add bacon-wrapped prunes and brown on all sides until crispy. Remove prunes from the pan and keep warm. Deglaze pan drippings with vinegar and season with salt and pepper. Keep warm.
2.
Pick over the lamb's lettuce, trim, rinse and spin dry. Peel the onions and cut into rings. Rinse pears, cut into quarters, remove seeds and cut into wedges.
3.
Arrange lamb's lettuce, onions, pears and prunes on plates. Drizzle with the warm dressing and serve immediately.
