Green Salad with Rhubarb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 28.9 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 300 grams Lollo rossa
- 200 grams Snow peas
- salt
- freshly ground peppers
- 2 Tbsps Orange juice
- 2 Tbsps lemon juice
- 1 Tbsp sugar
- 350 grams Rhubarb
- cayenne pepper
- 3 Tbsps White vinegar
- 4 Tbsps Corn oil
- 1 bunch Chives
Preparation steps
Rinse lettuce, trim, spin dry and tear into bite-size pieces. Rinse snow peas, trim and blanch in a pot of boiling salted water for about 4 minutes. Drain, rinse with cold water and drain again.
Rinse rhubarb, trim, peel and cut into 3 cm (approximately 1 inch) long pieces. Boil orange and lemon juice in a saucepan with 2 tablespoons of water. Add sugar and rhubarb and cook for about 2 minutes. Remove from the heat, drain through a sieve, collect broth and cool.
Mix rhubarb broth in a bowl with salt, cayenne pepper, oil and vinegar. Mix rhubarb vinaigrette in a large bowl with prepared salad ingredients.
Rinse chives, shake dry and cut into approximately 2-3 cm (approximately 1 inch) long pieces. Serve salad in a bowl covered with chives and rhubarb.
