Roast Beef and Vegetable Salad

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Roast Beef and Vegetable Salad
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
457
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie457 cal.(22 %)
Protein29.51 g(30 %)
Fat29.94 g(26 %)
Carbohydrates16.57 g(11 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A274.75 mg(34,344 %)
Vitamin D3.75 μg(19 %)
Vitamin E4.76 mg(40 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.34 mg(31 %)
Niacin1.85 mg(15 %)
Vitamin B₆0.08 mg(6 %)
Folate44.61 μg(15 %)
Pantothenic acid0.51 mg(9 %)
Biotin1.33 μg(3 %)
Vitamin B₁₂1.11 μg(37 %)
Vitamin C5.86 mg(6 %)
Potassium619.5 mg(15 %)
Calcium98.83 mg(10 %)
Magnesium15.47 mg(5 %)
Iron8.18 mg(55 %)
Iodine53.56 μg(27 %)
Zinc0.43 mg(5 %)
Saturated fatty acids8.92 g
Cholesterol217 mg

Ingredients

for
4
Ingredients
1 Red paprika
1 green paprika
150 grams Chanterelle
350 grams Roast beef (sliced)
30 grams butter
1 onion
3 Pickle (sliced)
4 hardboiled eggs
1 bunch marjoram
2 sharp Mustard
2 apple cider vinegar
4 olive oil
1 generous pinch white peppers
1 bunch Watercress
How healthy are the main ingredients?
ChanterellemarjoramWatercressonioneggMustard

Preparation steps

1.

Cut red and green bell peppers in half, remove the seeds, rinse and cut into thin strips. Peel the onion and cut into thin rings. Clean the chanterelles well with a kitchen towel and cut in half.

2.

Heat butter in a frying pan, add the chanterelles sauté quickly over high heat. Season with salt and pepper. Mix mustard and vinegar together, whisk in olive oil and season with salt and pepper.

3.

Mix bell peppers, onions, pickles, chanterelles and sliced ​​roast beef with the marinade in a deep bowl. Finely chop the marjoram and mix with the salad. Arrange on plates and garnish with watercress and sliced ​​eggs.