Vegetable Salad

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Vegetable Salad
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
323
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie323 cal.(15 %)
Protein12 g(12 %)
Fat12 g(10 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage12.7 g(42 %)
Vitamin A2 mg(250 %)
Vitamin D0 μg(0 %)
Vitamin E7 mg(58 %)
Vitamin K91.6 μg(153 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.8 mg(57 %)
Folate227 μg(76 %)
Pantothenic acid2.9 mg(48 %)
Biotin15.9 μg(35 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C133 mg(140 %)
Potassium1,546 mg(39 %)
Calcium140 mg(14 %)
Magnesium95 mg(32 %)
Iron4.1 mg(27 %)
Iodine12 μg(6 %)
Zinc2 mg(25 %)
Saturated fatty acids2.2 g
Uric acid164 mg
Cholesterol4 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
500 grams potatoes
½ Cauliflower
3 carrots
4 stalks scallions
200 grams Frozen pea
4 Endive
1 bunch Chives
For Sauce
l Vegetable broth
2 Tbsps Red wine vinegar
4 Tbsps vegetable oil
1 Tbsp Crème fraiche
salt
freshly ground peppers
How healthy are the main ingredients?
potatoChivesCauliflowerCauliflowercarrotEndive

Preparation steps

1.

Peel potatoes, rinse and cook for about 25 minutes in salted water, drain. Clean cauliflower, divide into florets, cook in salted water on medium heat for about 10 minutes, drain. Slice potatoes, place into a bowl, pour hot vegetable stock over potatoes.

2.

Peel carrots, cut into thick slices, cover with water and cook for about 8 minutes, drain. Thaw peas. Rinse and dry scallions, trim ends and cut diagonally into thick rings. Combine with carrots, cauliflower and peas. Add to potatoes, cover and let stand for 10 minutes. 

3.

Line salad bowl with rinsed lettuce leaves. Combine vinegar with oil and sour cream. Season with salt and pepper. Arrange vegetables on lettuce leaves, drizzle with dressing and garnish with chives. Serve.