Creamy Fruit Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,112 cal. | (53 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 181 g | (121 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.3 g | (48 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 2 eggs
- 2 Tomatoes
- 1 small Cucumber
- 1 small Orange
- 1 Apple
- 1 Pear
- 100 grams Mayonnaise
- 150 grams sour Whipped cream
- 200 grams Pineapple (canned in juice)
- salt
- freshly ground peppers
- 4 white bread
Preparation steps
Place the eggs in a pan of cold water to cover and bring to a boil. Remove from the heat, cover and let stand 12 minutes. Drain, run under cold water and peel.
Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and cut into wedges.
Peel the cucumber, halve lengthwise and remove the seeds and cut into small pieces. Peel the orange peel and cut into small pieces.
Peel, core and chop the apple and pear.
In a bowl, mix the mayonnaise with sour cream and stir in the tomato, cucumber, orange, apple and pear. Drain the pineapple chunks and add to the bowl. Remove the yolks from the eggs and coarsely chop.
Season the salad with salt and pepper and spoon into a small bowl. Sprinkle with the egg yolks. Toast the bread and cut into 1 cm (approximately 1/2-inch) wide strips and serve with the salad.
