Mixed Salad with Egg and Turkey

0
Average: 0 (0 votes)
(0 votes)
Mixed Salad with Egg and Turkey
share Share
print
bookmark_border Copy URL
Health Score:
6,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
1179
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,179 kcal(56 %)
Protein31.84 g(32 %)
Fat111 g(96 %)
Carbohydrates17.54 g(12 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A502.4 mg(62,800 %)
Vitamin D2.49 μg(12 %)
Vitamin E7.4 mg(62 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.55 mg(50 %)
Niacin6.61 mg(55 %)
Vitamin B₆0.27 mg(19 %)
Folate108.45 μg(36 %)
Pantothenic acid1.01 mg(17 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂2.17 μg(72 %)
Vitamin C21.47 mg(23 %)
Potassium705.78 mg(18 %)
Calcium456.73 mg(46 %)
Magnesium44.27 mg(15 %)
Iron2.58 mg(17 %)
Iodine71.83 μg(36 %)
Zinc2.84 mg(36 %)
Saturated fatty acids27.66 g
Cholesterol365.94 mg

Ingredients

for
4
Ingredients
4 hardboiled eggs
1 Turkey cutlets (250 grams)
2 tablespoons vegetable oil
salt
freshly ground peppers
ground paprika (sweet)
250 grams Sausage (such as ham sausage, as desired)
150 grams Cheese cut in pieces (such as cheddar cheese, Gouda)
4 small tomatoes
1 Iceberg lettuce
½ Radicchio
2 egg yolks
1 teaspoon Mustard
2 tablespoons Herb vinegar
250 milliliters olive oil
2 tablespoons Ketchup
3 tablespoons Whipped cream
1 tablespoon Cognac
salt
freshly ground peppers
1 generous pinch cayenne pepper
How healthy are the main ingredients?
KetchupWhipped creamMustardeggsalttomato

Preparation steps

1.

Cut turkey meat into strips. Heat oil in a pan and fry turkey on all sides until browned and season with salt, pepper and paprika. Remove from the pan and set aside.

2.

Peel eggs and eighths eggs.

3.

cut sausage and cheese in strips.

4.

Wash and cut into eighths.

5.

Rinse iceberg lettuce and radicchio, trim as needed and spin dry. Coarsely chop lettuce into strips and slightly tease radicchio leaves.

6.

Mix mayonnaise together in a bowl with egg yolks, mustard and vinegar. Then puree with an immersion blender while gradually adding oil and continue to puree until mixture is creamy. Add ketchup, cream and cognac, stir and season with salt, pepper and cayenne pepper.

7.

Arrange lettuce in a large salad bowl, then arrange remaining ingredients on top and cover with mayonnaise mixture. Serve immediately.