Turkey Salad with Walnuts
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
402
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams Turkey (cooked)
- 2 Pear
- 150 grams Walnut
- 6 Tbsps Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 1 Tbsp honey
- salt
- cayenne pepper
- 6 sheets Oak leaf lettuce
- 3 small carrots
Preparation steps
1.
Cut the turkey into small pieces. Peel pears, quarter and remove the seeds. Cut the flesh into slices. Chop 2/3 of the walnuts. Mix yogurt with lemon juice, honey and salt and cayenne pepper to taste. Stir in the turkey meat. Cover and refrigerate at least 1 hour to marinate. Adjust seasonings. Rinse the lettuce, spin dry and tear into pieces.
2.
Peel carrots, trim, cut in half lengthwise and arrange with the salad in 6 glasses. Portion the turkey salad among the glasses and serve sprinkled with remaining walnuts.
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