Meat Salad with Tomato Dressing
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 684 mg | (17 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams cooked Beef (such as rump, roast beef or cold cuts)
- 150 grams Pearl onion (from a jar)
- 8 Anchovy fillet (brined)
- 2 Tbsps parsley
- For Tomato Dressing
- 5 Tbsps tomato puree
- 2 Tbsps White vinegar
- 1 tsp Mustard
- ½ tsp sugar
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- parsley (for garnishing)
Preparation steps
1.
Cut meat into small pieces. Drain onions (be sure to keep part of brining liquid) and halve or quarter, depending on size. Rinse and pat dry anchovies with paper towels. Set 3 anchovies aside for garnishing, chop the rest. Combine meat, onions,chopped anchovies and parsley and mix well, sprinkle with some brining liquid from onions.
2.
Combine tomato puree with vinegar, mustard and oil. Season with sugar, salt and pepper. Whisk everything well.Combine dressing with meat salad and let stand for 30 minutes at room temperature. Season to taste and garnish with anchovies and parsley. Serve.
