Layered Salad with Onions, Egg, Bacon, Peas and Cheese
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 33 min.
Ready in
Calories:
501
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 499 mg | (12 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 281 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Peas (fresh or frozen)
- salt
- 1 small Romaine lettuce
- 1 Red onion
- 4 hard boiled eggs
- 2 scallions
- 100 grams Cheddar cheese
- 100 grams Smoked bacon
- 50 grams Mayonnaise
- 100 milliliters Buttermilk
- 4 Tbsps White vinegar
- 1 lemon (juice)
- white peppers
Preparation steps
1.
Blanch peas in a pot of boiling salted water for 2-3 minutes. Drain, rinse with cold water and drain again. Divide romaine lettuce into individual leaves, rinse, spin dry and cut into strips. Peel onion, cut in half and cut into thin rings. Peel eggs and chop. Rinse scallions, trim and cut into thin rings. Grate cheddar. Cut bacon into small cubes.
2.
Layer romaine lettuce, peas, red onions, scallions, eggs, cheddar and bacon alternately in a large bowl (preferably glass). Mix mayonnaise in a bowl with buttermilk, vinegar and lemon juice and season with salt and pepper. Whisk well and season to taste again. Pour mayonnaise mixture over the salad and let soak for at least 1 hour in the refrigerator.
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