Mixed Salad with Bacon and Rolled Crepes
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
33056
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 33,056 cal. | (1,574 %) | ||
| Protein | 1,699 g | (1,734 %) | ||
| Fat | 1,832 g | (1,579 %) | ||
| Carbohydrates | 2,375 g | (1,583 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 15.8 mg | (1,975 %) | ||
| Vitamin D | 45.8 μg | (229 %) | ||
| Vitamin E | 39.6 mg | (330 %) | ||
| Vitamin K | 612.6 μg | (1,021 %) | ||
| Vitamin B₁ | 18.6 mg | (1,860 %) | ||
| Vitamin B₂ | 90.2 mg | (8,200 %) | ||
| Niacin | 347.5 mg | (2,896 %) | ||
| Vitamin B₆ | 19.6 mg | (1,400 %) | ||
| Folate | 4,551 μg | (1,517 %) | ||
| Pantothenic acid | 175.6 mg | (2,927 %) | ||
| Biotin | 2,008.6 μg | (4,464 %) | ||
| Vitamin B₁₂ | 200.6 μg | (6,687 %) | ||
| Vitamin C | 863 mg | (908 %) | ||
| Potassium | 70,306 mg | (1,758 %) | ||
| Calcium | 60,037 mg | (6,004 %) | ||
| Magnesium | 6,016 mg | (2,005 %) | ||
| Iron | 31.1 mg | (207 %) | ||
| Iodine | 5,856 μg | (2,928 %) | ||
| Zinc | 200.9 mg | (2,511 %) | ||
| Saturated fatty acids | 1,213.7 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 4,624 mg | |||
| Complete sugar | 2,353 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams mixed Lettuce (such as Lolo Rosso, frisee, arugula)
- 2 Tbsps white balsamic vinegar
- 1 tsp Mustard
- salt
- peppers
- 1 pinch sugar
- 5 Tbsps olive oil
- 2 eggs
- 200 liters milk
- 120 grams Pastry flour
- 4 Tbsps Canola oil
- 4 Tbsps parsley (chopped)
- 100 grams Bacon (in slices)
Preparation steps
1.
Rinse lettuce, spin dry and tear into bite-sized pieces.
2.
To make dressing: Whisk vinegar with mustard and season with salt, pepper, and sugar. Whisk in oil until emulsified.
3.
To make crepes: Whisk eggs with milk. Whisk in flour and a pinch of salt until smooth. Heat oil in a pan. Ladle some batter into the pan and fry crepe until golden-brown, about 2 minutes per side. Continue frying crepes in batches until all batter is used up. Sprinkle crepes with 1 tablespoon parsley and roll up. Cut into 4 cm (approximately 1 1/2 inch) long rolls.
4.
Fry bacon until crispy.
5.
Toss salad with dressing and serve with crepe rolls and bacon.
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