Turkey and Lentil Salad

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Turkey and Lentil Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
308
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie308 kcal(15 %)
Protein35.74 g(36 %)
Fat9.13 g(8 %)
Carbohydrates20.21 g(13 %)
Sugar added0 g(0 %)
Roughage6.31 g(21 %)
Vitamin A446.59 mg(55,824 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.14 mg(18 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.25 mg(23 %)
Niacin17.78 mg(148 %)
Vitamin B₆0.91 mg(65 %)
Folate100.62 μg(34 %)
Pantothenic acid1.24 mg(21 %)
Biotin0.47 μg(1 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C20.11 mg(21 %)
Potassium473.36 mg(12 %)
Calcium64.85 mg(6 %)
Magnesium51.86 mg(17 %)
Iron5.73 mg(38 %)
Zinc2.37 mg(30 %)
Saturated fatty acids1.28 g
Cholesterol80 mg

Ingredients

for
4
Ingredients
200 grams
250 milliliters
400 grams
Turkey breast half (ready to cook)
1
sour Apple
2 tablespoons
2 tablespoons
freshly ground Pepper
250 grams
lettuce (Lollo rosso and bionda)

Preparation steps

1.

Rinse the lentils in hot water and drain in a colander. Boil the broth in a pot, pour in the lentils, cover and simmer for about 10 minutes. The liquid should be almost completely absorbed.

2.

Rinse the turkey, pat dry and cut into bite-sized pieces. Add to the lentils, cover and cook for another 3-4 minutes, without boiling.

Rinse and quarter the apple, remove the seeds and cut the quarters into slices. Mix into the lentils along with the oil and season with vinegar, salt and pepper. Remove from the heat and allow to cool slightly.

3.

Rinse the lettuce, shake dry and tear into bite-sized pieces. Arrange on plates and serve the turkey salad over the top.