Romaine Salad with Bacon-Wrapped Potatoes and Prunes
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(0 votes)
Health Score:
79 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
776
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 776 cal. | (37 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,894 mg | (47 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the bacon-wrapped potatoes and prunes
- 12 small potatoes
- salt
- 12 Prune
- 200 grams Bacon
- Food-safe craft stick
- For the salad
- 1 head Romaine lettuce
- 4 stalks Celery
- 250 grams carrots
- 50 grams Roquefort cheese
- 150 grams Greek yogurt
- salt
- peppers
Preparation steps
1.
For the bacon-wrapped prunes and potatoes: Thoroughly scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 15 minutes. Drain and peel. Wrap the potatoes and prunes with a 1/2 slice of bacon and thread onto wooden skewers. Place on a foil-lined baking sheet and cook in a 200°C (approximately 390°F) oven for 15 minutes.
For the salad: Rinse the romaine and tear into bite-size pieces. Rinse and slice the celery. Peel and finely grate the carrot. In a bowl, crush the Roquefort with a fork. Stir in the yogurt and season with salt and pepper to taste.
Arrange the romaine, celery and carrots on plates. Dollop some of the Roquefort dressing on top. Serve garnished with the bacon-wrapped potatoes and prunes.
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