Pan Fried Vegetable Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
291
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 64.9 μg | (108 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 930 mg | (23 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams small potatoes (cooked the day before)
- 1 Tbsp clarified butter
- 1 shallot
- 100 grams Smoked bacon
- 150 grams Beets
- salt
- peppers
- 150 grams Lettuce (frisée and corn salad)
- 4 Tbsps Canola oil
- 2 Tbsps Wine vinegar
Preparation steps
1.
Cut the potatoes in half and fry slowly for about 15 minutes in a pan with the hot clarified butter. Peel the shallots and cut into rings. Cut the bacon into small cubes. Peel and rinse the beet. Finely slice. Pat dry and add the beets, bacon, and shallots to the potatoes for about 5 minutes. Season with salt and pepper and fry until all are golden brown.
2.
Rinse the lettuce and spin dry. Tear into small pieces. Whisk the oil with the vinegar and season with salt and pepper.
3.
Mix the lettuce with the fried vegetables and arrange on plates.
To serve: Drizzle the dressing on the salad.
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