Prosciutto Rolls with Parmesan, Cherry Tomatoes and Basil
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
335
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 60.2 μg | (100 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 497 mg | (12 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Prosciutto (sliced)
- 1 bunch Arugula
- ½ head Iceberg lettuce
- 200 grams Cherry tomatoes
- ½ bunch Basil
- 60 grams Parmesan (freshly grated)
- 60 grams green Olives (pitted)
- 3 Tbsps balsamic vinegar
- 1 tsp honey
- 5 Tbsps olive oil
- Sea salt
- freshly ground peppers
Preparation steps
1.
Roll up prosciutto slices and place on plates.
2.
Rinse, trim and shake arugula and iceberg lettuce dry. Tear into bite-sized pieces.
3.
Rinse and halve tomatoes. Divide lettuce, tomatoes and olives among plates. Top with basil leaves and Parmesan cheese.
4.
Whisk balsamic vinegar with honey and olive oil. Season with salt and pepper and drizzle over salads.
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