Vegetable Salad with Bacon and Gorgonzola
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(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
780
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 780 cal. | (37 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 94 μg | (157 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 659 mg | (16 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 350 grams Fusilli
- 100 grams Bacon
- ½ green Bell pepper
- ½ yellow Bell pepper
- 200 grams Peas (frozen)
- 1 onion
- 100 grams Gorgonzola
- 4 Tbsps Whipped cream
- 3 Tbsps White vinegar
- 3 Tbsps olive oil
- salt
- butter
- For serving
- Lettuce
Preparation steps
1.
Cook the pasta in plenty of salted water until al dente. Drain and rinse with cold water. Drain well.
2.
Cook peas in boiling water for 3-4 minutes. Drain, rinse and drain well.
3.
Rinse bell peppers, remove core and cut into thin strips.
4.
Peel onion and cut into rings. Cut the bacon into strips and fry until crisp in butter, remove the bacon and drain. Cook onion rings in pan and allow to cool.
5.
Mix pasta, bell peppers, peas, onion and bacon. For the salad dressing, crush the Gorgonzola with a fork. Whisk with cream, vinegar and oil and season with salt and pepper. Add to the pasta, mix with lettuce leaves, arrange on plates and serve.
