Turkey Roll Salad
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 36 min.
Ready in
Calories:
559
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 35.9 mg | (299 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,193 mg | (30 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Turkey cutlets (about 150 grams or approximately 3 ounces)
- 50 grams cream cheese
- 1 Tbsp Crème fraiche
- 1 Tbsp grated Parmesan
- 1 Tbsp freshly chopped Sage
- salt
- freshly ground peppers
- 8 slices Prosciutto
- 6 Tbsps olive oil
- 250 grams lamb's lettuce
- 4 Tbsps balsamic vinegar
- 1 tsp honey
- Sage (for garnish)
Preparation steps
1.
Risne the turkey cutlets, pat dry and pound flat. Season with salt and pepper on both sides. Mix the cream cheese, sour cream, Parmesan and sage until smooth and season with salt and pepper. Spread the mixture over the pounded turkey and roll. Wrap each roll with a slice of Prosciutto, and secure with toothpicks. Brown in a pan with 2 tablespoons of hot oil until golden brown, turning occasionally, about 6 minutes.
2.
Rinse the lettuce, spin dry and transfer to plates. Mix the remaining oil with the vinegar, honey and 1-2 tbsp of water. Mix well and season with salt, then drizzle over the lettuce. Slice the turkey rolls and serve over the salad.
