Roast Beef and Vegetable Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 29.51 g | (30 %) | ||
| Fat | 29.94 g | (26 %) | ||
| Carbohydrates | 16.57 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 274.75 mg | (34,344 %) | ||
| Vitamin D | 3.75 μg | (19 %) | ||
| Vitamin E | 4.76 mg | (40 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 1.85 mg | (15 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 44.61 μg | (15 %) | ||
| Pantothenic acid | 0.51 mg | (9 %) | ||
| Biotin | 1.33 μg | (3 %) | ||
| Vitamin B₁₂ | 1.11 μg | (37 %) | ||
| Vitamin C | 5.86 mg | (6 %) | ||
| Potassium | 619.5 mg | (15 %) | ||
| Calcium | 98.83 mg | (10 %) | ||
| Magnesium | 15.47 mg | (5 %) | ||
| Iron | 8.18 mg | (55 %) | ||
| Iodine | 53.56 μg | (27 %) | ||
| Zinc | 0.43 mg | (5 %) | ||
| Saturated fatty acids | 8.92 g | |||
| Cholesterol | 217 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
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