Mixed Green Salad with Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 113.1 μg | (189 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 180 grams Cherry tomatoes
- ½ Cucumber
- 1 small Lettuce
- ½ Red Bell pepper
- 2 shallots
- 2 Tbsps apple cider vinegar
- 1 Tbsp lemon juice
- 2 Tbsps grapeseed oil
- 3 Tbsps Canola oil
- salt
- freshly ground peppers
- sugar
- 2 Tbsps freshly chopped Borage
- 2 Pork cutlets (each 150 grams)
- 80 grams black Olives
- 1 handful edible Flowers (such as borage)
Preparation steps
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.
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.
Divide the lettuce, tomatoes, olives, cucumber and pork among plates or bowls. Drizzle with the vinaigrette and serve garnished as desired with edible flowers.
