Romaine Lettuce with Vegetables, Ham and Emmentaler
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
479
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 392 mg | (39 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Romaine lettuce
- 1 carrot
- 2 sheets Red cabbage
- 100 grams cooked ham (sliced)
- 100 grams Bacon (sliced)
- 100 grams Emmentaler cheese
- 2 Tomatoes
- 1 green Bell pepper
- 2 Tbsps White vinegar
- ½ tsp Mustard
- 1 pinch sugar
- salt
- freshly ground peppers
- 5 Tbsps Corn oil
Preparation steps
1.
Rinse the lettuce, separate leaves and spin dry. Tear into bite-sized pieces.
2.
Peel carrot, slice lengthwise and cut crosswise into small pieces.
3.
Cut cabbage into strips.
4.
Cut cooked ham into about 2 cm (approximately 3/4 inch) pieces.
5.
Cut bacon into cubes and fry in a pan until crisp. Remove and drain on paper towels.
6.
Coarsely grate the cheese.
7.
Rinse the tomatoes, trim and cut into small pieces.
8.
Rinse bell pepper, trim, cut in half, remove seeds and cut out ribs. Cut into small pieces.
9.
Mix mustard with vinegar. Season with salt, sugar and pepper and whisk in the oil.
10.
Mix the lettuce, carrot and cabbage strips with the vinaigrette. Arrange on plates and top with ham, bacon, cheese, tomatoes and bell pepper.
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