Vegetable and Spinach Salad
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
128
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 128 kcal | (6 %) | ||
| Protein | 4.5 g | (5 %) | ||
| Fat | 5.7 g | (5 %) | ||
| Carbohydrates | 14 g | (9 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch tender, baby carrots
- salt
- 150 grams thin Green beans
- 100 grams baby Spinach
- 200 grams Yogurt (0.1% fat)
- 1 lemon (juiced)
- freshly ground pepper
- 1 pinch sugar
- 1 Tbsp finely chopped parsley
- 2
Preparation steps
1.
Peel the carrots and cut into pieces. Cook in salted water for 8-10 minutes.
2.
Rinse and trim the green beans and cut smaller if necessary. Cook in salted water for 6-8 minutes.
3.
Drain the carrots and beans, rinse cold and drain again.
4.
Trim and rinse the spinach and drain well.
5.
For the dressing, mix the yogurt with the lemon juice, sugar and parsley and season with salt and pepper.
Mix the dressing into the carrots and green beans and then fold in the spinach loosely.
6.
Crumble the rice cakes and shower over the salad before serving.
