Conchiglione Salad with Bacon and Melon

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Conchiglione Salad with Bacon and Melon
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
659
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie659 cal.(31 %)
Protein14 g(14 %)
Fat40 g(34 %)
Carbohydrates61 g(41 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E8.3 mg(69 %)
Vitamin K0.6 μg(1 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.2 mg(14 %)
Folate40 μg(13 %)
Pantothenic acid1.3 mg(22 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C18 mg(19 %)
Potassium370 mg(9 %)
Calcium42 mg(4 %)
Magnesium83 mg(28 %)
Iron2.7 mg(18 %)
Iodine2 μg(1 %)
Zinc1.9 mg(24 %)
Saturated fatty acids11.7 g
Uric acid64 mg
Cholesterol15 mg
Complete sugar8 g

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
How healthy are the main ingredients?
Pine nutsBasilsaltOrange

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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