Ham and Green Leaf Salad
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
436
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 209.3 μg | (349 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 513 μg | (171 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 1,266 mg | (32 %) | ||
| Calcium | 681 mg | (68 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1.333 cups cherry Tomatoes (halved)
- powdered sugar
- olive oil
- 7 cups green Asparagus (lower third peeled)
- 1 cup Serrano ham (sliced)
- 4 Tbsps white balsamic vinegar
- 1 Tbsp fresh Basil (chopped)
- 1 Tbsp lemon juice
- 1 tsp honey
- 2 cups Spinach
- 1 cup grated Hard cheese (e. g. Pecorino, grated)
- Basil (to garnish)
Preparation steps
1.
Heat the oven to its lowest temperature and line a baking tray with grease-proof paper.
2.
Arrange the tomatoes on the prepared baking tray and sprinkle with icing sugar. Drizzle with a little oil and dry in the oven for around 20 min.
3.
Cook the asparagus in boiling salted water for around 5-6 min until al dente, and then drain.
4.
Fry the ham in a little oil slowly until crispy.
5.
Mix together the vinegar, basil, lemon juice, honey and 5-6 tbsp olive oil. Season with a little salt and ground black pepper.
6.
Arrange the tomatoes, asparagus, spinach, ham and the cheese decoratively on plates and drizzle with the dressing and some of the frying fat. Serve garnished with basil.
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