Quick Turkey Salad
Ingredients
Method
- Boil the eggs (10 min), cool them down immediately in cold water. Set aside.
- Meanwhile, prepare the vegetables: Grate the celeriac, and finely chop the mushrooms, radish and cabbage. Put them in a salad bowl. Stir in the oil and vinegar. Adjust the seasoning, then toss.
- Transfer the salad to serving bowls. Cut the turkey into pieces and quarter the eggs. Place them on top of the salad, garnish with blue cheese and hemp hearts. Serve,
Nutrition Facts Table
per 1 serving (260g)
Amount % Daily Value |
Calories 460 |
Fat 34 g 53 % |
Saturated
8.5 g
43 % |
Cholesterol 270 mg |
Sodium 890 mg 37 % |
Carbohydrate 11 g 4 % |
Fibre 2 g 10 % |
Sugars 4 g |
Net Carbs 9 g |
Protein 26 g |
Vitamin A 16 % |
Vitamin C 31 % |
Calcium 16 % |
Iron 36 % |
Claims
This recipe is :- Free :
- Added Sugar
- Excellent source of :
- Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
- Good source of :
- Calcium, Copper, Vitamin A, Vitamin C, Vitamin D
- Source of :
- Fibre
DIABETES Exchange
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Meat and Alternatives | 2 ½ |
Fats | 4 |