Spring Vegetable Salad
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
387
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.2 g | (84 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 17.7 mg | (148 %) | ||
| Vitamin K | 138.3 μg | (231 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 348 μg | (116 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 354 mg | (373 %) | ||
| Potassium | 2,316 mg | (58 %) | ||
| Calcium | 464 mg | (46 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 350 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams baby carrots
- 300 grams small Turnip (White turnips)
- 300 grams Cauliflower
- 300 grams thin, green Asparagus
- 200 grams green Beans
- 150 grams Snow peas
- 2 light Savoy cabbage
- 1 handful Spinach
- 4 Tbsps White vinegar
- 2 Tbsps lemon juice
- 6 Tbsps Canola oil
- salt
- freshly ground pepper
- Chervil (for garnish)
Preparation steps
1.
Rinse carrots and peel, leave some of the greens. Rinse turnips, trim and also leave some of the greens. Rinse cauliflower and cut florets smaller if necessary. Rinse asparagus and cut off ends. Rinse beans, trim and cut off ends. Rinse snow peas and also cut off ends.
2.
Rinse cabbage, remove outer leaves, trim and slice. Rinse spinach, trim and spin dry.
3.
Blanch carrots, turnips, cauliflower, asparagus and green beans in a pot of boiling salted water for 8 minutes. Add cabbage and snow peas and cook for 4 more minutes, drain vegetables, rinse and drain again.
4.
Mix vinegar in a bowl with lemon juice and oil and season with salt and pepper. Mix all prepared vegetables in a large bowl with the vinaigrette. Serve garnished with parsley.
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