Rice and vegetable salad

45 min
Vegan Suitable for vegans
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 0.1 kg
Canned sweet corn 0.067 kg
Green pitted olives 0.1 kg
Onion 0.1 kg
Tomate cherry de colores 0.167 kg
Carrots 0.067 kg
Rice 0.133 kg
Mesclun lettuce mix 200.0 g
Corinto raisins 33.333 g
Walnut 0.033 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)
Energy
226.11
kcal
Carbohydrates
33.4
g
Proteins
5.02
g
Lipids
8.42
g
Fiber 4.0 g
Saturates 1.2 g
Monounsaturated fatty acids 3.11 g
Polyunsaturated fatty acids 3.45 g
Cholesterol 0.0 mg
Calcium 69.8 mg
Iron 1.56 mg
Zinc 0.44 mg
Vitamin A 199.62 ug
Vitamin C 14.91 g
Folic acid 56.85 ug
Salt (Sodium) 1435.19 mg
Sugars 7.43 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.