Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15.15 g | (13 %) | ||
| Carbohydrates | 47.82 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.66 g | (19 %) |
| Vitamin A | 1,025.67 mg | (128,209 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.69 mg | (22 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2.07 mg | (17 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 90.17 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.54 μg | (6 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 126.8 mg | (133 %) | ||
| Potassium | 817.23 mg | (20 %) | ||
| Calcium | 104.7 mg | (10 %) | ||
| Magnesium | 57.34 mg | (19 %) | ||
| Iron | 3.19 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 2.17 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 Corn
- salt
- 200 grams Celery
- Celery
- 2 carrots
- 2 bunches Radish
- 2 bunches Dill
- 4 Orange juice
- 4 lemon juice
- 2 Fruit Vinegar
- 4 vegetable oil
- 1 Horseradish
- 1 Mustard
- salt
- peppers
- sugar
- 4 large Lettuce (for serving)
Preparation steps
Remove husks from corn and trim as needed.
Cook corn in a pot of boiling salted water for about 15 minutes. Drain in a colander drain, rinse with cold water and drain again.
Cut corn cobs in half and arrange vertically on plates. Cut corn kernels from the cob with a sharp serrated knife.
Rinse celery, trim as needed and remove strings. Cut celery into thin slices. Rinse celery leaves, pat dry and finely chop.
Peel carrots and cut into cubes. Rinse radishes and remove green stalk. Cut radish into quarters.
Rinse dill, shake dry, remove stems and finely chop.
For the salad dressing, mix orange juice in a bowl with lemon juice, fruit vinegar, oil, horseradish and mustard and season with salt, pepper and a pinch of sugar.
Place all prepared vegetables in a large bowl and mix with the salad dressing. Season again to taste. To serve, arrange rinsed lettuce leave on plates and cover with mixed vegetable salad.
