Turkey Strips with Mixed Green Salad
Healthy, because
Even smarter
Nutritional values
The plant pigment chlorophyll is contained in the salad. This helps the body to better absorb the iron from the turkey meat. A
salad with turkey strips is a real classic among fitness fans and figure-conscious people, because it scores with plenty of muscle-strengthening protein.
Prepare the turkey strips and mixed leaf salad with different salads depending on the season. Click here for our seasonal calendar. Besides vegetables, fruit and nuts you will find a separate table for the season of different types of salad.
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 120.3 μg | (201 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.7 mg | (256 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 936 mg | (23 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 bunch Arugula
- 200 grams mixed Lettuce (such as Lollo Rosso, radicchio, frisee lettuce ...)
- 2 Tbsps balsamic vinegar
- 2 Tbsps lemon juice
- salt
- black peppers (freshly ground)
- 1 tsp Dijon mustard
- 1 tsp Maple syrup
- 4 Tbsps olive oil
- 1 bunch Cress
- 4 Turkey cutlets (150 grams, ready to cook)
- 2 Tbsps sunflower oil
Preparation steps
Rinse the arugula and lettuces thoroughly, shake dry, tear into bite-sized pieces and spread on four plates. Mix vinegar with lemon juice and salt and pepper to taste. Stir in mustard. Season with maple syrup and whisk in the olive oil. Cut roots from cress, rinse and drain.
Rinse the in turkey cold water, pat dry and cook in hot oil in a pan on both sides for about 4 minutes. Season with salt and pepper, cut into strips and arrange on the salad greens. Drizzle with dressing, sprinkle with cress and serve immediately.
