Salad with Turkey Rolls and Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 36.82 g | (38 %) | ||
| Fat | 25.83 g | (22 %) | ||
| Carbohydrates | 31.97 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.34 g | (21 %) |
| Vitamin A | 2,566.9 mg | (320,863 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.24 mg | (27 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 3.16 mg | (26 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 254.58 μg | (85 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 5.46 μg | (12 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 18.08 mg | (19 %) | ||
| Potassium | 754.78 mg | (19 %) | ||
| Calcium | 187.22 mg | (19 %) | ||
| Magnesium | 66.27 mg | (22 %) | ||
| Iron | 5.65 mg | (38 %) | ||
| Iodine | 5.61 μg | (3 %) | ||
| Zinc | 1.43 mg | (18 %) | ||
| Saturated fatty acids | 6.41 g | |||
| Cholesterol | 60.79 mg |
Ingredients
- For the salad
- 4 thin Turkey cutlets (125 grams)
- 1 bunch Basil
- 1 ½ Tbsps Mustard
- Tabasco sauce
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 250 grams carrots
- 1 bunch scallions
- 1 Romaine lettuce
- 4 slices Toast
- 2 Tbsps butter
- For the dressing
- 1 bunch Chervil
- 5 Tbsps Vinegar
- 100 milliliters Chicken broth
- salt
- freshly ground peppers
- 1 Tbsp powdered Mustard
- 4 Tbsps vegetable oil
Preparation steps
For the salad, flatten the turkey and season with salt and pepper.
Rinse and chop the basil. Mix with the mustard and a dash of hot-pepper sauce. Drizzle over the turkey cutlets and roll up, securing with wooden sticks.
Heat some oil in a pan and fry the turkey rolls for 8 - 10 minutes until browned. Remove, wrap in aluminum foil and leave to rest for 10 minutes.
Trim and rinse the carrots and cut into thin sticks. Trim and rinse the scallions and cut into thin rings. Rinse the lettuce, shake dry and tear into bite-sized pieces. Mix with the carrots and scallions.
For the croutons, cut the bread into cubes and fry in some butter. Drain on absorbent paper.
For the dressing, rinse the chervil, shake dry and chop finely.
Combine the vinegar, chicken broth and mustard and season with salt and pepper. Mix in the oil with a whisk, stir in the chervil and then mix with the prepared salad ingredients.
Cut the turkey rolls into slices and arrange on plates with the salad. Serve showered with croutons.
