Turkey and Endive Salad with Oranges
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
213
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams turkey breasts
- 1 Tbsp vegetable oil
- 4 Tbsps lemon juice
- ground paprika (sweet)
- salt
- freshly ground peppers
- 4 herbs Endive
- 4 Oranges
Preparation steps
1.
In a pan, sauté turkey breast in oil over medium heat, about 5 minutes per side. Transfer to a bowl.
2.
Mix lemon juice with a little paprika and season with salt and pepper. Drizzle marinade over turkey breast and let marinate about minutes.
3.
Rinse endives, halve lengthwise and cut out core in a wedge shape. Cut bottom halves of endives into slices. Separate top halves of endives into individual leaves and arrange on plates. With a sharp knife, remove peel and pith from oranges. Cut membranes to remove whole segments.
4.
Cut turkey breast into cubes and mix with orange segments and endive slices. Season with paprika, salt and pepper and arrange on the plates.
