Recipe
Veal Ground Summer Bowl
Pan-seared veal ground served atop a bed of arugula with roasted carrots and fresh tomatoes.
Ingredients
- 300 g Veal Ground
- 200 g Tomatoes
- 150 g Arugula
- 100 g Carrots
Steps
- Brown the veal ground in a pan to 71 °C (71 °C (160 °F)).
- Chop the tomatoes and mix them into the cooked meat.
- Toss the arugula and carrots with the warm mixture.
- Serve this fresh composition immediately for a light meal.
Per serving
181 kcal · protein 15.5 g · carbs 6.5 g · fat 10.4 g
Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.
Diet and allergens
Labels: gluten-free, dairy-free, egg-free, nut-free, shellfish-free, soy-free
Tags come from the ingredient foods. Check packaged ingredients for your own allergies.
Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.