Turkey Roll Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
430
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 148.7 μg | (248 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.8 mg | (290 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 23.7 μg | (53 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,221 mg | (31 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams Lettuce
- 2 bunches Arugula
- 4 slices Turkey cutlets (140 grams or approximately 5 ounces)
- 100 grams Prosciutto
- 2 Tbsps vegetable oil
- 2 Tbsps Pine nuts
- 150 grams Yogurt (0.1% fat) (low fat)
- Juice of half Organic orange
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the lettuce hearts and tear into small pieces.
2.
Rinse the arugula and spin dry.
3.
Rinse the turkey cutlets, pat dry and gently pound flat. Top with the prosciutto and half of the arugula. Roll the turkey up and fasten with toothpicks. Season with salt and pepper and fry in hot oil, turning occasionally to brown on all sides over medium heat for 8-10 minutes. Remove from heat.
4.
Toast the pine nuts in a dry pan until golden brown.
5.
Mix the yogurt with the orange juice and white vinegar, and season with salt and pepper.
6.
Divide the lettuce and remaining arugula onto plates. Remove the toothpicks from the turkey rolls and cut into slices. Place over the salads and serve drizzled with the dressing.
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