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Spinach Salad with Lamb
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
296
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 304.2 μg | (507 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 300 grams Lamb loin
- 2 Tbsps vegetable oil (for frying)
- 300 grams Spinach
- ½ head Frisée
- 1 onion (red)
- ½ bunch Chives
- ½ shallot
- 1 garlic clove
- 4 Tbsps Sherry vinegar
- ½ tsp Mustard
- 1 tsp honey
- 6 Tbsps olive oil
Preparation steps
1.
Rinse and spin dry the spinach and lettuce. Remove any thick stems and tear into bite-sized pieces. Peel and slice the red onion into thin strips. Sear lamb fillet in hot oil on all sides for about 5 minutes. Season with salt and pepper. Wrap in foil and bake at 100°C (approximately 200°F) for another 5-8 minutes..
2.
Meanwhile, whisk together the shallot, garlic, mustard, honey, vinegar and oil in a tall container. Mix lettuce, spinach and onion strips with the vinaigrette. Cut lamb fillet into thin slices. Arrange salad on plates and top with sliced lamb. Garnish with chives. Serve warm with fresh white bread.
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