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