Salad with Eggs and Bacon
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
363
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 62.8 μg | (105 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 672 mg | (17 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse, trim, and dry the lettuces. Tear into small pieces if necessary.
2.
Peel and finely chop the shallots.
3.
Hard boil the eggs, then peel and cut into quarters.
4.
Peel the potatoes and cut into slices.
5.
Mix the vinegar with the mustard, honey, and oil. Season to taste with salt and pepper.
6.
Rinse, trim, and thinly slice the radishes.
7.
Halve the bacon slices, then sauté until crispy in a dry pan.
8.
Mix all of the prepared ingredients with the dressing, minus the bacon and eggs. Arrange the salad on plates, season to taste, and top with the eggs.
9.
Garnish with the bacon slices, and serve.
