Thistle and chard salad
60 min
Suitable for vegans
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Red cabbage
0.1 kg
Vinaigrette sauce
0.167 l
Endive
0.1 kg
Tomate cherry de colores
0.167 kg
Onion
0.1 kg
Mesclun lettuce mix
200.0 g
Cardo troceado en conserva
0.117 kg
Penca de acelga en conserva
0.117 kg
Radish
0.033 kg
Pumpkin seeds
0.033 kg
Canned sweet corn
0.1 kg
Black olive
0.1 kg
Table salt
22.222 g
Elaboration
- For the vegetables:
- Julienne the red cabbage and marinate with vinaigrette.
- Separate the endive leaves.
- Halve the tomatoes, julienne the onion and slice the radishes.
- Drain the thistle and chard, cut into pieces of 2 x 3 cm.
PLATING UP
- Place the endive leaves in a circle and the lettuce mixture in the center.
- Among the endives, place the chard, thistles, olives and tomatoes.
- In the center, over the lettuce place the corn, radishes, red cabbage and the onion cut into julienne.
- Finally, add the pumpkin seeds.
- Possible dressings for this salad.
Nutritional information (1 portion)
Energy
315.07
kcal
Carbohydrates
7.16
g
Proteins
2.39
g
Lipids
30.34
g
Fiber
3.01
g
Saturates
4.04
g
Monounsaturated fatty acids
22.95
g
Polyunsaturated fatty acids
2.55
g
Cholesterol
0.13
mg
Calcium
76.73
mg
Iron
1.22
mg
Zinc
0.3
mg
Vitamin A
98.4
ug
Vitamin C
25.97
g
Folic acid
75.76
ug
Salt (Sodium)
2096.37
mg
Sugars
3.76
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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