Roast Beef Roulade Salad
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
381
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 18.1 mg | (151 %) | ||
| Vitamin K | 86.8 μg | (145 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 855 mg | (21 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 16 thick, white Asparagus tip
- 16 slices Roast beef
- 4 Tbsps Remoulade (prepared)
- 100 grams Dandelion greens
- 1 Lettuce
- 1 herb Endive
- 4 Radish
- 2 Tomatoes
- 2 sprigs Basil
- 2 Tbsps White vinegar
- 6 Tbsps vegetable oil
- ½ tsp Mustard
- salt
- peppers
- sugar
Preparation steps
1.
Rinse and trim asparagus. Boil in salted water with a pinch of sugar for 10-12 minutes, remove and drain well.
Add a bit of remoulade and dandelion to each piece of roast beef. Add asparagus and roll up.
Rinse lettuce, dry and divide into bite-size pieces.
2.
Rinse and chop endive. Rinse and thinly slice radishes. Rinse tomatoes and cut into eighths.
Toss lettuce, endive, radishes and tomatoes to form a salad. Whisk together vinegar, wine, salt, pepper, oil and mustard. Drizzle over salad. Add roast beef roulades and serve garnished with basil.
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