Vegetable Salad

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Vegetable Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
370
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie370 cal.(18 %)
Protein5.27 g(5 %)
Fat28.53 g(25 %)
Carbohydrates27.81 g(19 %)
Sugar added1.05 g(4 %)
Roughage7.14 g(24 %)
Vitamin A834.42 mg(104,303 %)
Vitamin D0 μg(0 %)
Vitamin E5.01 mg(42 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.34 mg(24 %)
Folate77.82 μg(26 %)
Pantothenic acid0.77 mg(13 %)
Biotin2.67 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C79.93 mg(84 %)
Potassium719.88 mg(18 %)
Calcium102.56 mg(10 %)
Magnesium50.04 mg(17 %)
Iron2.54 mg(17 %)
Iodine1.01 μg(1 %)
Zinc0.53 mg(7 %)
Saturated fatty acids4.12 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
200 grams Snow peas
1 root Kohlrabi
1 Fennel bulb
1 stalk Leeks
100 grams small button Mushroom
1 Zucchini
2 carrots
1 onion
8 Tbsps vegetable oil
salt
freshly ground pepper
3 Tbsps Vinegar
50 milliliters Orange juice
1 pinch sugar
mixed Fresh herbs (such as dill, parsley, tarragon)
How healthy are the main ingredients?
KohlrabiLeekSnow peaOrange juicesugarFennel bulb

Preparation steps

1.

Rinse snow peas. Peel kohlrabi and cut into thin sticks. Rinse leek, trim and cut into 1 cm (approximately 1/2-inch) thick rings. Rinse fennel, trim and cut lengthwise into slices. Clean mushrooms and halve or leave whole as desired. Rinse zucchini, trim and cut in 1/2 cm (approximately 1/4 inch) slices. Rinse the carrots and slice diagonally into thin slices. Peel onion and chop finely.

2.

Sauté onion in oil until tender. Add 4 tablespoons of water and snow peas, leek, kohlrabi and carrots and cook briefly.

3.

Fry zucchini, fennel and mushrooms with salt and pepper in 2 tablespoons oil. Drain the onion-carrot mixture (reserving cooking liquid) and add drained vegetables to mushroom mixture.

4.

Mix reserved cooking liquid with oil, vinegar and orange juice and season with salt, pepper and sugar. Pour over the salad, mix briefly and garnish with herbs.

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