Vegetable Salad
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
323
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 91.6 μg | (153 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 227 μg | (76 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 1,546 mg | (39 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams potatoes
- ½ Cauliflower
- 3 carrots
- 4 stalks scallions
- 200 grams Frozen pea
- 4 Endive
- 1 bunch Chives
- For Sauce
- ⅛ l Vegetable broth
- 2 Tbsps Red wine vinegar
- 4 Tbsps vegetable oil
- 1 Tbsp Crème fraiche
- salt
- freshly ground peppers
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.
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