Pan Fried Vegetable Salad

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Pan Fried Vegetable Salad
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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)
Calorie291 cal.(14 %)
Protein9 g(9 %)
Fat16 g(14 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.4 mg(20 %)
Vitamin K64.9 μg(108 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.4 mg(29 %)
Folate71 μg(24 %)
Pantothenic acid0.8 mg(13 %)
Biotin2.1 μg(5 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C37 mg(39 %)
Potassium930 mg(23 %)
Calcium31 mg(3 %)
Magnesium51 mg(17 %)
Iron2.2 mg(15 %)
Iodine6 μg(3 %)
Zinc1.4 mg(18 %)
Saturated fatty acids4 g
Uric acid73 mg
Cholesterol28 mg
Complete sugar5 g

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
How healthy are the main ingredients?
potatoshallotsalt

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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