Lollo Bianco with Smoked Salmon, Tomatoes, Grapes and Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 44.5 μg | (74 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 1 Lollo Bionda
- 2 eggs
- 2 Oranges
- 200 grams Grape
- 2 Tomatoes
- 250 grams Smoked salmon
- For the dressing
- 2 Tbsps apple cider vinegar
- 1 Tbsp grainy Mustard
- 1 tsp honey
- 1 Tbsp freshly chopped parsley
- 4 Tbsps grapeseed oil
- freshly ground peppers
- salt
Preparation steps
Rinse the lettuce, spin dry and pluck small leaves. Place the eggs in a pan of cold water to cover and bring to a boil. Remove from the heat, cover and let stand 12 minutes. Drain, run under cold water and peel. Cut into quarters. Working over a bowl to catch the juice, with a paring knife, follow the curve of the fruit and remove the peel and white pith from the oranges. Cut in between the membranes to release the fruit. Squeeze the orange shell into the bowl. Rinse, halve and seed the grapes. Rinse and core the tomatoes and cut into wedges. Arrange all the ingredients decoratively on plates and top with the salmon rolls.
For the dressing: Whisk the vinegar, mustard, honey, parsley and oil into the bowl with the collected orange juice and season with pepper and a little salt. Drizzle over the salad and serve.
