Vegetable Bacon Salad with Scallops
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
238
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 161 mg | (169 %) | ||
| Potassium | 1,285 mg | (32 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 14.3 mg | (95 %) | ||
| Iodine | 182 μg | (91 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 586 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Swiss chard
- 2 red Bell pepper
- 1 Fennel
- 80 grams Smoked bacon (streaky)
- 2 Tbsps vegetable oil
- ½ lemon (juice)
- salt
- freshly ground peppers
- 12 Scallop (ready to cook with Corail)
Preparation steps
1.
Rinse the chard, trim and cut leaves and stalks into thin strips. Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips. Rinse fennel, brush, put aside green for garnish and cut remainder into fine columns. Cut bacon into thin strips and sauté for about 2 minutes in a hot pan in 1 tablespoon oil. Add chard stems, bell peppers and fennel and stir-fry together for 1-2 minutes. Remove from heat, add chard leaves and lemon juice, mix, season with salt and pepper and let cool until lukewarm.
2.
Rinse scallops, pat dry and season with salt and pepper. In a nonstick pan fry over low heat in remaining oil for 3-4 minutes.
3.
Fill cleaned shells with salad, place scallops on top and serve garnished with fennel leaves.
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