Fruity Vegetable Salad
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
236
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 785 mg | (20 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 shallots
- 200 grams Snow peas
- 100 grams carrots
- 1 tsp Corn oil
- salt
- freshly ground peppers
- 100 milliliters Apple juice
- 1 tsp freshly grated ginger
- 1 Tbsp raisins
- 1 pinch sugar
- cumin or Ground cinnamon (per 1/4 tsp)
- 1 Tbsp Sunflower seed
- 1 Tbsp Pine nuts
- Lemon balm
Preparation steps
1.
Peel shallots peel and cut into small cubes. Trim and rinse peas. Peel carrot and cut with a peeler or vegetable slicer lengthwise into thin strips.
2.
Heat the oil in a pan and sweat the shallots until soft, add sugar peas and carrots, season with salt and pepper and pour in the juice. Cover and cook about 5 minutes more, then remove from heat.
3.
Add ginger and raisins and season with salt, pepper, sugar, cumin and cinnamon.
4.
Toast sunflower seeds and pine nuts in a dry frying pan, remove and let cool.
5.
Arrange the lukewarm salad on plates, sprinkle with the toasted seeds and serve garnished with lemon balm leaves.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
