Mixed Salad with Egg and Turkey
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,179 cal. | (56 %) | ||
| Protein | 31.84 g | (32 %) | ||
| Fat | 111 g | (96 %) | ||
| Carbohydrates | 17.54 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 502.4 mg | (62,800 %) | ||
| Vitamin D | 2.49 μg | (12 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 6.61 mg | (55 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 108.45 μg | (36 %) | ||
| Pantothenic acid | 1.01 mg | (17 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 2.17 μg | (72 %) | ||
| Vitamin C | 21.47 mg | (23 %) | ||
| Potassium | 705.78 mg | (18 %) | ||
| Calcium | 456.73 mg | (46 %) | ||
| Magnesium | 44.27 mg | (15 %) | ||
| Iron | 2.58 mg | (17 %) | ||
| Iodine | 71.83 μg | (36 %) | ||
| Zinc | 2.84 mg | (36 %) | ||
| Saturated fatty acids | 27.66 g | |||
| Cholesterol | 365.94 mg |
Ingredients
- Ingredients
- 4 hardboiled eggs
- 1 Turkey cutlets (250 grams)
- 2 Tbsps 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 tsp Mustard
- 2 Tbsps Herb vinegar
- 250 milliliters olive oil
- 2 Tbsps Ketchup
- 3 Tbsps Whipped cream
- 1 Tbsp Cognac
- salt
- freshly ground peppers
- 1 generous pinch cayenne pepper
Preparation steps
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.
Peel eggs and eighths eggs.
cut sausage and cheese in strips.
Wash and cut into eighths.
Rinse iceberg lettuce and radicchio, trim as needed and spin dry. Coarsely chop lettuce into strips and slightly tease radicchio leaves.
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.
Arrange lettuce in a large salad bowl, then arrange remaining ingredients on top and cover with mayonnaise mixture. Serve immediately.
