Sliced Poultry with Endive

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Sliced Poultry with Endive
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 15 min.
Ready in
Calories:
438
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie438 kcal(21 %)
Protein18.43 g(19 %)
Fat31.78 g(27 %)
Carbohydrates23.03 g(15 %)
Sugar added3.5 g(14 %)
Roughage5.44 g(18 %)
Vitamin A106.46 mg(13,308 %)
Vitamin D0 μg(0 %)
Vitamin E4.97 mg(41 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.27 mg(25 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.1 mg(7 %)
Folate61.85 μg(21 %)
Pantothenic acid0.53 mg(9 %)
Biotin11.04 μg(25 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13.68 mg(14 %)
Potassium391.37 mg(10 %)
Calcium99.01 mg(10 %)
Magnesium66.08 mg(22 %)
Iron3.65 mg(24 %)
Zinc0.93 mg(12 %)
Saturated fatty acids3.25 g
Cholesterol67.92 mg

Ingredients

for
4
Ingredients
2 small, smoked duck legs (thinly sliced)
2 heads Chicory (endive)
2 cups Arugula
baby Spinach
1 pomegranate (seeds removed)
¼ cup Walnut oil
2 tablespoons olive oil
2 tablespoons Pomegranate molasses
1 tablespoon balsamic vinegar
½ cup sliced almonds
salt
freshly ground Black pepper
How healthy are the main ingredients?
almondWalnut oilArugulaolive oilChicorySpinach
Product recommendation
Substitute the walnut oil for sunflower and omit the flaked almonds for nut allergies.

Preparation steps

1.
Divide the duck, chicory leaves, rocket, and spinach among four serving plates. Scatter with the pomegranate seeds.
2.
Whisk together the walnut oil, olive oil, pomegranate molasses, balsamic vinegar, and seasoning in a small bowl.
3.
Drizzle over the salad and top with the flaked almonds, and a little more black pepper before serving.