Turkey and Parsley Salad
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
380
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 143.9 μg | (240 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 782 mg | (20 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 18 ozs turkey breasts
- 4 Tbsps sliced almonds
- 3 Tbsps Red wine vinegar
- 5 Tbsps olive oil
- 1 tsp hot Mustard
- salt
- freshly ground Black pepper
- 2 cups young parsley
- ½ cup Chervil
Preparation steps
1.
Wash and dry the turkey breast.
2.
Bring a pan of water to the boil, add the meat and simmer over a low heat for 15-20 minutes. Take out and leave to cool. Cut the meat into pieces.
3.
Toast the flaked almonds in a dry frying pan.
4.
Mix the vinegar, oil, mustard, salt and pepper to make a dressing. Wash the herbs, shake dry and pick the leaves from the stalks. Mix the herbs with the turkey and toss with the dressing. Season to taste and serve scattered with almonds.
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