Lamb's Lettuce Salad
with rutabaga and lingonberry horseradish dressing
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
402
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps vegetable oil
- 30 grams Cashews (or almonds)
- 500 grams Rutabaga
- 2 onions
- 1 garlic clove
- 100 grams streaky, smoked Bacon
- salt
- freshly ground pepper
- 150 grams lamb's lettuce
- 1 pc Horseradish (8 cm)
- 2 Tbsps balsamic vinegar
- 4 Tbsps lingonberry (from a jar)
Preparation steps
1.
Heat the oil and toast the nuts. Remove from the oil and set aside.
Peel the rutabaga and cut into fine strips. Peel the onions and garlic, cut the onions into columns and slice the garlic. Chop the bacon.
2.
Fry the bacon until crispy in the nut oil. Add the rutabaga strips, the onions and the garlic and cook for 5-8 minutes. Season with salt and pepper and allow to cool.
3.
Rinse the lettuce thoroughly, trim and drain well.
For the dressing, peel the horseradish and grate finely. Mix with the vinegar and the lingonberries and then mix in the salad ingredients.
Transfer to plates and serve showered with nuts.
