Rice and vegetable salad

45 min
Type of dish: Rices, Salads
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
Canned sweet corn 0.1 kg
Green pitted olives 0.15 kg
Onion 0.15 kg
Tomate cherry de colores 0.25 kg
Carrot 0.1 kg
Rice 0.2 kg
Mesclun lettuce mix 300.0 g
Corinto raisins 50.0 g
Shelled 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)
Energy
356.73
kcal
Carbohydrates
52.39
g
Proteins
7.48
g
Lipids
13.07
g
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.