Romaine Salad with Bacon-Wrapped Potatoes and Prunes

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Romaine Salad with Bacon-Wrapped Potatoes and Prunes
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Health Score:
79 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
776
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie776 cal.(37 %)
Protein13 g(13 %)
Fat52 g(45 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage10.2 g(34 %)
Vitamin A1.5 mg(188 %)
Vitamin D0.2 μg(1 %)
Vitamin E2 mg(17 %)
Vitamin K36.1 μg(60 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.7 mg(50 %)
Folate99 μg(33 %)
Pantothenic acid2.1 mg(35 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C75 mg(79 %)
Potassium1,894 mg(47 %)
Calcium233 mg(23 %)
Magnesium95 mg(32 %)
Iron4.1 mg(27 %)
Iodine22 μg(11 %)
Zinc2.3 mg(29 %)
Saturated fatty acids24.2 g
Uric acid108 mg
Cholesterol52 mg
Complete sugar16 g

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
How healthy are the main ingredients?
carrotCelerypotatosalt

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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