Warm Brussels Sprouts Salad with Bacon and Nuts
(2 votes)
(2 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
524
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 383.5 μg | (639 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 269 μg | (90 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 283 mg | (298 %) | ||
| Potassium | 1,313 mg | (33 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Brussels sprouts
- 1 small onion
- 120 grams Bacon
- 2 Tbsps vegetable oil
- 1 pinch powdered sugar
- 80 grams coarsely chopped Walnut
- lemon juice
- Nutmeg (freshly grated)
- salt
- freshly ground peppers
Preparation steps
1.
Rinse Brussels sprouts, remove outer leaves, trim as needed and cut into slices or quarters. Peel onion and finely dice. Dice bacon and fry together with onion in a pan with hot oil. Remove bacon and onion from the pan with a slotted spoon. Add brussels sprouts to the pan and fry in bacon grease for approximately 5-7 minutes until brown. Sprinkle with a pinch of powdered sugar, stir and remove from the pan. In a bowl, mix brussels sprouts in a bowl with bacon-onion mixture and walnuts and season with a dash of lemon, nutmeg, salt and pepper. Serve immediately.
