Bologna Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 58.1 μg | (97 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 674 mg | (17 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 50 grams button Mushroom
- 2 carrots
- 300 grams Peas (In pods, substitute 100 g frozen peas)
- salt
- 2 Pickled cucumbers
- 3 Tbsps White vinegar
- 2 Tbsps sunflower oil
- freshly ground pepper
- 500 grams Bologna sausage
- 1 bunch Chives
Preparation steps
Wipe the mushrooms with a damp paper towel. Cut in half or slice depending on the size. Peel and finely chop the carrots. Remove the peas from the pods. Blanch the mushrooms, carrots and peas in a covered pot of simmering water until tender, about 5 minutes. Drain, rinse with cold water and drain again. Reserve 2 tablespoons of the vegetable water for later use.
Cut the cucumbers into strips. In a bowl, whisk the vegetable water with the vinegar and oil, and season with salt and pepper to taste. Cut the bologna into thin strips. In a bowl, stir the mushrooms with the carrots, peas, cucumbers, bologna and dressing until thoroughly combined. Marinate for 1 hour.
Season the salad with salt, pepper and vinegar to taste. Rinse the chives and cut into thin rings. Sprinkle over the salad. Serve the salad with pretzels or hearty peasant bread if desired.
