Rice and vegetable salad

45 min
Suitable for vegans
Type of dish: Salads, Rices
Temperature: Room temperature
Cuisine type: Vegan cuisine
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
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

For this recipe, the following elaborations are necessary: 

  • Drain the asparagus,the corn and the olives. 
  • Cut the onion into thin strips and the cherry tomatoes in halves. 
  • Grate the carrots. 
  • Boil the rice in abundant water and salt.

PLATING UP 

  • Place all the ingredients harmoniously. 
  • Place the raisins and the walnuts on top.
  • Possible dressings for this salad. 

PACKING 

  • Thermoseal the food trays 
  • Store it in the refrigerator between 0 ºC and 4 ºC.
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.