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
Onion 0.1 kg
Tomate cherry de colores 0.167 kg
Carrots 0.067 kg
Rice 0.133 kg
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)
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.