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Warm Veal Salad

This salad is just as good served cold! Either way, it's wonderfully filling.

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Warm salad with veal
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 7 g
Fats 82 % 37 g
Carbohydrates 2 % 1 g
355 kcal
GI: 100 / 0 / 0
    1. Wash the bell pepper, remove the seeds, and cut into thin strips. 2. Wash the mushrooms and cut them into halves or quarters, depending on their size. 3. Boil the green beans and mushrooms in salted water until tender. 4. Wash the veal, slice it thinly, and sear in vegetable oil on both sides until cooked through. 5. Add the mushrooms and beans to the skillet and heat everything together for about 3 minutes. 6. To plate: wash the lettuce leaves and arrange them on a platter. 7. Combine the meat and vegetables, season with salt and pepper, toss with the mayonnaise, and mix well. Spoon over the lettuce leaves.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Champignons - 24  kcal/100g
  • Veal - brisket - 213  kcal/100g
  • Veal fillet - 158  kcal/100g
  • Veal leg - 161  kcal/100g
  • Veal - ham - 108  kcal/100g
  • Veal - chop on a bone - 188  kcal/100g
  • Veal - schnitzel - 162  kcal/100g
  • Veal - dorsal part - 210  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Lettuce - 14  kcal/100g
  • Salt - 0  kcal/100g
  • String beans - 24  kcal/100g

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