print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Green Veg and Potato Salad

0
Average: 0 (0 votes)
(0 votes)
Green Veg and Potato Salad
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
224
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie224 kcal(11 %)
Protein4.96 g(5 %)
Fat14.16 g(12 %)
Carbohydrates25.45 g(17 %)
Sugar added0 g(0 %)
Roughage3.79 g(13 %)
Vitamin A57.69 mg(7,211 %)
Vitamin D0 μg(0 %)
Vitamin E0.33 mg(3 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.94 mg(16 %)
Vitamin B₆0.24 mg(17 %)
Folate56.3 μg(19 %)
Pantothenic acid0.28 mg(5 %)
Biotin0.05 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C44.02 mg(46 %)
Potassium728.83 mg(18 %)
Calcium42.22 mg(4 %)
Magnesium31.55 mg(11 %)
Iron1.92 mg(13 %)
Zinc0.48 mg(6 %)
Saturated fatty acids1.88 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
1 ¾ cups
green Asparagus (lower third peeled, woody ends cut off)
2 cups
1
shallot (finely chopped)
4 tablespoons
cup
2 tablespoons
1 teaspoon
medium Mustard
1 tablespoon
fresh Chervil (chopped)
1 tablespoon
fresh parsley (chopped)

Preparation steps

1.
Cook the potatoes in boiling salted water for around 25 min.
2.
Blanche the asparagus in boiling water with a pinch of salt for 5 min. Drain and quench.
3.
Blanche the mange tout for 3 minutes. Drain and quench.
4.
To make the dressing, fry the shallot in a pan in 1 tbsp hot oil. Remove from the heat and leave to cool.
5.
Drain the potatoes and slice.
6.
Place the shallot, stock and vinegar in a pot and bring to the boil. Pour the mixture over the potatoes and season with salt and ground black pepper. Leave to steep for around 15 min.
7.
Mix together the mustard, the remaining oil and the herbs and season with salt and ground black pepper.
8.
Cut the asparagus into 3 cm long pieces, cut the mange tout in half and mix into the potatoes along with the herb oil mixture. Arrange in bowl and serve.