45 min
Type of dish: Salads, Rices
Temperature: Room temperature
Cuisine type: Vegan cuisine
Allergens
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Asparagus tips, can 0.15 kg
Onion 0.15 kg
Tomate cherry de colores 0.25 kg
Carrots 0.1 kg
Rice 0.2 kg
Corinto raisins 50.0 g
Walnut 0.05 kg
Elaboration
  • Drain the asparagus, the corn and the olives.
  • Cut the onion into julienne strips and the halve the tomatoes.
  • Grate the carrot.
  • Boil the rice.

PLATING UP

  • Place everything on the plate in a presentable way.
  • Finally add the raisins and nuts.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 6.71 g
Saturates 1.66 g
Monounsaturated fatty acids 5.27 g
Polyunsaturated fatty acids 5.01 g
Cholesterol 0.0 mg
Calcium 110.12 mg
Iron 2.25 mg
Zinc 0.66 mg
Vitamin A 341.8 ug
Vitamin C 23.14 g
Folic acid 86.1 ug
Salt (Sodium) 837.4 mg
Sugars 11.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.