60 min
Type of dish: Pastas, Salads
Temperature: Room temperature
Cuisine type: Vegan cuisine
Allergens
Eggs
Eggs
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Broccoli 0.4 kg
Potatoe 0.5 kg
Macaroni 0.25 kg
Red pepper 0.25 kg
Salad tomato 0.35 kg
Cucumber 0.15 kg
Asparagus tips, can 0.2 kg
Elaboration
  • Boil the broccoli for 3 minutes or steam for 5 minutes.
  • Cook the potato with the skin on, then peel and cut into slices.
  • Cook, drain and cool the pasta.
  • Julienne the pepper.
  • Slice the tomato and then cut the slices in 1/2 moons.
  • Peel the cucumber and cut it into slices.
  • Drain the asparagus, corn and olives.

PLATING UP

  • Place the potato, tomato and pasta on the base of the plate.
  • Decorate with the rest of the ingredients.
  • Finally add the olives.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 11.91 g
Saturates 1.7 g
Monounsaturated fatty acids 7.19 g
Polyunsaturated fatty acids 2.1 g
Cholesterol 15.0 mg
Calcium 147.4 mg
Iron 4.67 mg
Zinc 1.98 mg
Vitamin A 184.41 ug
Vitamin C 126.1 g
Folic acid 133.3 ug
Salt (Sodium) 1577.5 mg
Sugars 15.54 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.