Mixed Green Salad with Pork

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Mixed Green Salad with Pork
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 33 min.
Ready in
Calories:
289
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie289 kcal(14 %)
Protein15.9 g(16 %)
Fat20.95 g(18 %)
Carbohydrates11.84 g(8 %)
Sugar added0 g(0 %)
Roughage2.41 g(8 %)
Vitamin A141.7 mg(17,713 %)
Vitamin D0 μg(0 %)
Vitamin E4.43 mg(37 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.55 mg(5 %)
Vitamin B₆0.11 mg(8 %)
Folate12.93 μg(4 %)
Pantothenic acid0.17 mg(3 %)
Biotin2.14 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26.66 mg(28 %)
Potassium223.06 mg(6 %)
Calcium49.12 mg(5 %)
Magnesium14.63 mg(5 %)
Iron1.89 mg(13 %)
Iodine0.15 μg(0 %)
Zinc0.24 mg(3 %)
Saturated fatty acids1.75 g
Cholesterol30 mg

Ingredients

for
4
Ingredients
180 grams Cherry tomatoes
½ Cucumber
1 small Lettuce
½ Red Bell pepper
2 shallots
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 tablespoons grapeseed oil
3 tablespoons Canola oil
salt
freshly ground peppers
sugar
2 tablespoons freshly chopped Borage
2 Pork cutlets (each 150 grams)
80 grams black Olives
1 handful edible Flowers (such as borage)
How healthy are the main ingredients?
Oliveapple cider vinegargrapeseed oilCucumbershallotsalt

Preparation steps

1.

Rinse the tomatoes, drain and cut in half. Rinse the cucumber, halve lengthwise, scrape out seeds and cut into thin slices. Trim lettuce, rinse, spin dry and tear into bite-sized pieces. Rinse bell pepper, trim and very finely chop. Peel shallots and finely dice. Stir into the vinegar with lemon juice, grapeseed oil and 2 tablespoons canola oil. Season with salt, pepper and sugar. Add borage, shallots and diced bell pepper, mix well and season to taste.

2.

Rinse the pork cutlets, pat dry and cut into strips. Fry in a pan in the remaining oil until browned, about 3 minutes, turning occasionally. Season with salt and pepper.

3.

Divide the lettuce, tomatoes, olives, cucumber and pork among plates or bowls. Drizzle with the vinaigrette and serve garnished as desired with edible flowers.