Conchiglione Salad with Bacon and Melon
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
659
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 370 mg | (9 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Pasta shell (conchiglione)
- ½ muskmelon (cantaloupe or honeydew)
- 100 grams Bacon (diced)
- 50 grams Pine nuts
- ½ bunch Basil
- salt
- freshly ground peppers
- Oranges
- 2 Tbsps lemon juice
- 2 Tbsps Fruit Vinegar
- 4 Tbsps sunflower oil
Preparation steps
1.
Cook pasta in plenty of boiling salted water until al dente, then drain, reserving 1/2 cup of the cooking liquid. Rinse in cold water and drain.
2.
Cut bacon into cubes.
3.
Toast the pine nuts in a dry frying pan and set aside. Fry bacon in the pan and drain on paper towels.
4.
Using a melon baller, cut small circles from the muskmelon.
5.
Cut half of the basil leaves into thin strips.
6.
Make a dressing by mixing the lemon and orange juice, vinegar, 1/2 cup of the cooking water, oil and salt and pepper to taste.
7.
Mix all the ingredients together, toss with the dressing and chill for 1 hour.
8.
To serve, toss salad lightly and garnish with basil leaves.
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