60 min
Temperature: Room temperature
Type of dish: Salads
Cuisine type: Vegan cuisine
Allergens
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Red cabbage 0.15 kg
Endive 0.15 kg
Tomate cherry de colores 0.15 kg
Onion 0.15 kg
Cardo troceado en conserva 0.175 kg
Penca de acelga en conserva 0.175 kg
Radishes 0.05 kg
Pumpkin seeds 0.05 kg
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)
Fiber 5.99 g
Saturates 1.43 g
Monounsaturated fatty acids 7.62 g
Polyunsaturated fatty acids 1.19 g
Cholesterol 0.03 mg
Calcium 119.33 mg
Iron 1.81 mg
Zinc 0.43 mg
Vitamin A 51.6 ug
Vitamin C 38.54 g
Folic acid 118.51 ug
Salt (Sodium) 1041.96 mg
Sugars 4.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.