Pepper Salad with Raspberries and Duck Breast
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 73.5 μg | (123 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 616 mg | (15 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Red Bell pepper
- 4 Tbsps olive oil
- 1 bunch Arugula
- 200 grams fresh Raspberries
- 2 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- 400 grams thinly sliced, smoked duck legs
Preparation steps
1.
Rinse and dry bell peppers, halve and remove seeds and ribs. Arrange on a baking sheet, skin side up and drizzle with 1 tablespoon of olive oil. Roast peppers under a broiler until skin blackens and blisters, watching carefully. Remove from oven and cool slightly, peel and cut into strips.
2.
Rinse and spin dry arugula, cut out hard stalks.
3.
Clean raspberries.
4.
Whisk balsamic vinegar with remaining olive oil, season with salt and pepper.
5.
Arrange peppers and arugula on plates and drizzle with vinaigrette. Top with raspberries and sliced duck breast. Serve.
