Thistle and chard salad
Endive 0.15 kg
Tomate cherry de colores 0.15 kg
Cardo troceado en conserva 0.175 kg
Penca de acelga en conserva 0.175 kg
- 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.
- 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)
Fiber 4.1 g
Saturates 1.42 g
Monounsaturated fatty acids 6.64 g
Polyunsaturated fatty acids 0.97 g
Cholesterol 0.03 mg
Calcium 104.94 mg
Iron 1.57 mg
Zinc 0.41 mg
Vitamin A 52.67 ug
Vitamin C 33.35 g
Folic acid 109.4 ug
Salt (Sodium) 818.75 mg
Sugars 4.99 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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