Winter Veg Ribbon Salad

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Winter Veg Ribbon Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
339
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie339 kcal(16 %)
Protein3.6 g(4 %)
Fat31.01 g(27 %)
Carbohydrates14.61 g(10 %)
Sugar added0 g(0 %)
Roughage3.52 g(12 %)
Vitamin A151.01 mg(18,876 %)
Vitamin D0 μg(0 %)
Vitamin E0.36 mg(3 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.23 mg(2 %)
Vitamin B₆0.05 mg(4 %)
Folate14.18 μg(5 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.93 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.26 mg(7 %)
Potassium168.53 mg(4 %)
Calcium38.84 mg(4 %)
Magnesium10.43 mg(3 %)
Iron0.92 mg(6 %)
Zinc0.13 mg(2 %)
Saturated fatty acids2.91 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
½
small Pumpkin
2
Granny Smith Apple
lemon juice (from 1/2 a lemon)
2 tablespoons
3 tablespoons
2 tablespoons
2 cups
Arugula (washed)
¾ cup
shelled Walnut (crushed)

Preparation steps

1.
Peel the pumpkin and slice very thinly with a vegetable peeler. Transfer to a steaming basket and place over a suitably sized saucepan of boiling water. Cover and cook for 8-10 minutes until tender.
2.
In the meantime, wash and dry the apples. Core them, cut into quarters then slice thinly. Transfer the slices to a dish and sprinkle with lemon juice to prevent browning.
3.
Blend together the two oils, vinegar, salt and pepper.
4.
Combine the slices of pumpkin, slices of apple, rocket and walnuts.
5.
Drizzle over the vinaigrette, toss and serve immediately.