Turkey Roll Salad

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Turkey Roll Salad
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
430
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie430 cal.(20 %)
Protein60 g(61 %)
Fat18 g(16 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage2.3 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E6.6 mg(55 %)
Vitamin K148.7 μg(248 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin34.8 mg(290 %)
Vitamin B₆1.2 mg(86 %)
Folate61 μg(20 %)
Pantothenic acid1.5 mg(25 %)
Biotin23.7 μg(53 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C41 mg(43 %)
Potassium1,221 mg(31 %)
Calcium159 mg(16 %)
Magnesium90 mg(30 %)
Iron3.8 mg(25 %)
Iodine7 μg(4 %)
Zinc5.2 mg(65 %)
Saturated fatty acids4.7 g
Uric acid265 mg
Cholesterol114 mg
Complete sugar5 g

Ingredients

for
4
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
How healthy are the main ingredients?
ArugulaPine nutssalt

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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