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Romaine lettuce with three different dressing options
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
50 min.
Preparation
Calories:
600
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 600 cal. | (29 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 32.1 μg | (54 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 190 mg | (5 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 Romaine lettuce
- Parmesan
- Light mayonnaise
- 1 egg yolk
- 1 Tbsp lemon juice
- ⅛ l olive oil
- 4 Tbsps Whipped cream
- salt (Pepper)
- vinaigrette
- 6 Tbsps olive oil
- 2 Tbsps White vinegar
- ½ tsp Mustard
- salt (pepper)
- mint sauce
- 6 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp White vinegar
- 2 sprigs mint
- salt (pepper)
Preparation steps
1.
Separate the lettuce leaves, rinse, shake dry, arrange on plates and sprinkle with Parmesan cheese to taste. Following are different salad dressing options:
2.
Whisk the egg yolks with salt, pepper and lemon juice. Mix in oil, and while stirring in the first drops, then add the sour cream.
3.
Mix together mustard, vinegar, salt, pepper and oil.
4.
Mix together vinegar, salt, pepper and oil, let mint sit in the sauce for 15 minutes before serving.
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