Rye Bread Salad

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Rye Bread Salad
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Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
725
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie725 cal.(35 %)
Protein15 g(15 %)
Fat58 g(50 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage8.2 g(27 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E14.2 mg(118 %)
Vitamin K9.7 μg(16 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.3 mg(21 %)
Folate63 μg(21 %)
Pantothenic acid1.1 mg(18 %)
Biotin19.5 μg(43 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C8 mg(8 %)
Potassium516 mg(13 %)
Calcium152 mg(15 %)
Magnesium98 mg(33 %)
Iron3.3 mg(22 %)
Iodine12 μg(6 %)
Zinc2.9 mg(36 %)
Saturated fatty acids13.6 g
Uric acid52 mg
Cholesterol135 mg
Complete sugar9 g

Ingredients

for
2
Ingredients
150 grams stale Rye bread
1 shallot
1 Tbsp smoked streaky Bacon (finely diced)
1 Tbsp butter
2 Tbsps slivered almonds
2 Tbsps chopped Walnut
100 milliliters milk
1 egg
¼ tsp ground cilantro
¼ tsp ground Nutmeg
salt
freshly ground peppers
1 shallot
2 Tbsps Red wine vinegar
4 Tbsps Corn oil
2 Tbsps scallions
salt
freshly ground peppers
How healthy are the main ingredients?
Rye breadWalnutshalloteggNutmegsalt

Preparation steps

1.

Finely dice the bread.

2.

Peel and finely chop the shallot. Heat the butter in a pan, and sauté the shallots with the bacon until translucent. Mix in the almonds and walnuts, sauté briefly, and mix into the bread. Mix in the eggs, milk, and spices. Let rest for 1 hour.

3.

Brush a large piece of aluminum foil with melted butter. Shape the dough using the aluminum foil into a 5 cm (approximately 2 inch) wide roll. Wrap fully, and twist the ends firmly.

4.

Place the wrapped dumpling dough into a pot with boiling water. Simmer for 30 minutes, and remove from the water. Let cool slightly, cut into slices, and arrange on plates.

5.

For the dressing, peel and finely dice the remaining shallot. Mix the shallots with the vinegar, oil, and chives. Season to taste with salt and pepper. Drizzle over the bread and serve.