Vegetable Salad
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 5.27 g | (5 %) | ||
| Fat | 28.53 g | (25 %) | ||
| Carbohydrates | 27.81 g | (19 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 7.14 g | (24 %) |
| Vitamin A | 834.42 mg | (104,303 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.01 mg | (42 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 77.82 μg | (26 %) | ||
| Pantothenic acid | 0.77 mg | (13 %) | ||
| Biotin | 2.67 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 79.93 mg | (84 %) | ||
| Potassium | 719.88 mg | (18 %) | ||
| Calcium | 102.56 mg | (10 %) | ||
| Magnesium | 50.04 mg | (17 %) | ||
| Iron | 2.54 mg | (17 %) | ||
| Iodine | 1.01 μg | (1 %) | ||
| Zinc | 0.53 mg | (7 %) | ||
| Saturated fatty acids | 4.12 g | |||
| Cholesterol | 0 mg |
Ingredients
- 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)
Preparation steps
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.
Sauté onion in oil until tender. Add 4 tablespoons of water and snow peas, leek, kohlrabi and carrots and cook briefly.
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.
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.