Vegetable Salad

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Vegetable Salad
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
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 waxy potatoes
½ Cauliflower
3 carrots
4 stalks scallions
200 grams Frozen pea
4 Endive
1 bunch Chives
For the dressing
l hot 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.

Rinse, peel and cook the potatoes for about 25 minutes in salted water, then drain and steam. Rinse cauliflower, divide into florets, cook in salted water over medium heat for about 10 minutes and drain. Slice the potatoes, place in a bowl and pour the hot vegetable broth in.

2.

Rinse the carrots, cut into thick slices, cover with water and boil for about 8 minutes. Drain. Thaw the peas. Rinse the scallion, cut diagonally into thick rings and add it to the potatoes alongwith with the carrots, cauliflower, peas and potatoes. Cover and let steep for 10 minutes.

3.

Place rinsed lettuce leaves into a salad bowl. Mix the vinegar with the oil, sour cream, salt and pepper and drizzle over the salad. Place the vegetable salad over the leaves, garnish with chives and serve.