Salad with Smoked Turkey Breast
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 d 35 min.
Ready in
Calories:
279
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 586 mg | (15 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams turkey breasts
- 5 grams Pickling salt
- 2 tsps Provencal Fresh herbs
- 2 Tbsps vegetable oil
- 100 grams lamb's lettuce
- 2 shallots
- 2 carrots
- 50 grams black Olives
- 3 Tbsps White vinegar
- 1 tsp Mustard
- 5 Tbsps olive oil
- salt (pepper)
Preparation steps
1.
Rinse meat, pat dry and rub on all sides with pickling salt. Cover and refrigerate 24 hours.
2.
Place herbs in a wok. Place turkey on a rack and insert in wok. Heat wok, cover, and smoke 15 minutes.
3.
Heat oil in a pan. Add turkey and brown on all sides, about 10 minutes. Rinse and trim mache. Peel and finely dice shallots. Peel, rinse and cut carrots into thin strips. Remove pits from olives. For the vinaigrette: Whisk vinegar with oil and mustard and season with salt and pepper. Toss vinaigrette with lettuce, olives, scallions, and shallots and carrots.
4.
Cut turkey breast into thin slices and arrange on salad.
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