Protein lettuce salad with eggs, pork neck an parmesan
Igor Gjozinski
Mar 05, 2025
Updated on
Jul 30, 2025
Public
Classification
Category:
Salad
Cuisine:
Not specified
Difficulty:
Medium
Servings:
2
Total Weight:
568g
Time Breakdown
Preparation
25m
Cooking
14m
Total Time
39m
Nutrition
351
Calories
27.3 g
Protein
20.2 g
Carbs
16.9 g
Fat
Sugar:
3.2 g
Fiber:
4.9 g
Saturated Fat:
6.9 g
Unsaturated Fat:
1 g
Trans Fat:
0 g
Cholesterol:
102.3 mg
Sodium:
642 mg
Calcium:
0.4 mg
Iron:
0mg
Potassium:
218.2mg
Salt:
1.5g
Ingredients
Lettuce
250
Gram
35.0
2.3g
7.4g
0.0g
Egg
110
Gram
71.5
6.1g
0.4g
4.8g
Dry Pork Neck
80
Gram
196.0
22.8g
0.1g
11.7g
Parmesan cheese
25
Gram
99.5
8.3g
0.0g
7.3g
Extra virgin olive oil
10
Gram
82.4
0.0g
0.0g
9.2g
Fresh lemon juice
20
Gram
2.4
0.0g
0.8g
0.0g
Mustard Dion
5
Gram
3.3
0.2g
0.4g
0.2g
Salt
3
Gram
0.0
0.0g
0.0g
0.0g
Black lentils (Beluga)
60
Gram
211.2
15.0g
31.2g
0.6g
Vegetables bujon cube per 100 mil of soup
5
Gram
1.1
0.0g
0.0g
0.0g
Cooking Instructions
1. Put water to boil. When it boils put slowly (using a spoon) two eggs. Boil them for 10 min. Afterwards, put cold water and leave them for 5 min. Peel them.
2. While the eggs are cooking, wash the lettuce salad, cut it a pur in in a bowl.
3. Cut a dry pork neck on bite peases and pill the parmesan to thin peases.
4. Cut the eggs to bite peases.
Mix all together with the lettuce in the bowl.Put salt.
In a small bowl mix: juice from a 1/2 of a lemon, 1 tsp of mustard and 2 tbs of cold pressed sunflower oil otr extra virgin olive oil. Stir well and pour it over the salad. Mix well.
Bon appetit
Protein lettuce salad with eggs, pork neck an parmesan
Created on March 05, 2025
Total Time:
39m
Servings: 2
Difficulty: Medium
Category: Salad
Nutrition Facts (per serving)
| Calories: 351 | Protein: 27.3g | Carbs: 20.2g | Fat: 16.9g |
Ingredients
- 250 Gram Lettuce
- 110 Gram Egg
- 80 Gram Dry Pork Neck
- 25 Gram Parmesan cheese
- 10 Gram Extra virgin olive oil
- 20 Gram Fresh lemon juice
- 5 Gram Mustard Dion
- 3 Gram Salt
- 60 Gram Black lentils (Beluga)
- 5 Gram Vegetables bujon cube per 100 mil of soup
Instructions
1. Put water to boil. When it boils put slowly (using a spoon) two eggs. Boil them for 10 min. Afterwards, put cold water and leave them for 5 min. Peel them.
2. While the eggs are cooking, wash the lettuce salad, cut it a pur in in a bowl.
3. Cut a dry pork neck on bite peases and pill the parmesan to thin peases.
4. Cut the eggs to bite peases.
Mix all together with the lettuce in the bowl.Put salt.
In a small bowl mix: juice from a 1/2 of a lemon, 1 tsp of mustard and 2 tbs of cold pressed sunflower oil otr extra virgin olive oil. Stir well and pour it over the salad. Mix well.
Bon appetit