Lentil Leaf Salad with Smoked Fish and Horseradish Dressing

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Lentil Leaf Salad with Smoked Fish and Horseradish Dressing
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
430
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie430 kcal(20 %)
Protein18.35 g(19 %)
Fat32.78 g(28 %)
Carbohydrates16.48 g(11 %)
Sugar added1.05 g(4 %)
Roughage3.97 g(13 %)
Vitamin A496.22 mg(62,028 %)
Vitamin D0 μg(0 %)
Vitamin E0.09 mg(1 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.12 mg(11 %)
Niacin7.42 mg(62 %)
Vitamin B₆0.38 mg(27 %)
Folate86.61 μg(29 %)
Pantothenic acid1.01 mg(17 %)
Vitamin B₁₂1.51 μg(50 %)
Vitamin C6.22 mg(7 %)
Potassium524.49 mg(13 %)
Calcium62.84 mg(6 %)
Magnesium71.37 mg(24 %)
Iron2.82 mg(19 %)
Zinc0.86 mg(11 %)
Saturated fatty acids5.51 g
Cholesterol48 mg
Author of this recipe:

Ingredients

for
4
Ingredients
150 grams
1 liter
1
2 handfuls
2
1
1 handful
300 grams
mixed Smoked fish (Mackerel, dogfish, halibut)
4 tablespoons
1 teaspoon
½ teaspoon
5 tablespoons
freshly ground Pepper

Preparation steps

1.

Cook the lentils in the vegetable broth about 30 minutes until al dente. Trim the radicchio and lettuce, rinse and spin dry. Peel the shallots and carrot and finely chop. Rinse the dill and finely chop. Drain the lentils well in a colander. Arrange the salad on plates as a bed. Cut or pluck the smoked fish into small pieces and distribute on the salad together with the cooled lentils, onions and carrots. Garnish with dill. For dressing, mix vinegar, sugar and horseradish, incorporate the olive oil and season with salt and pepper. Drizzle the salad with dressing and serve.

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