Vegetable Salad
Nutritional values
(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 %) |
| 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 |
Ingredients
- Ingredients
- 500 grams waxy potatoes
- ½ Cauliflower
- 3 carrots
- 4 stalks scallions
- 200 grams Frozen pea
- 4 Endive
- 1 bunch Chives
- For the dressing
- ⅛ l hot Vegetable broth
- 2 Tbsps Red wine vinegar
- 4 Tbsps vegetable oil
- 1 Tbsp Crème fraiche
- salt
- freshly ground peppers
Preparation steps
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.
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.
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.
