45 min
Vegan Suitable for vegans
Type of dish: Salads, Rices
Temperature: Room temperature
Cuisine type: Vegan cuisine
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
  • 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.


  • 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 6.01 g
Saturates 1.79 g
Monounsaturated fatty acids 4.67 g
Polyunsaturated fatty acids 5.18 g
Cholesterol 0.0 mg
Calcium 104.71 mg
Iron 2.34 mg
Zinc 0.65 mg
Vitamin A 299.43 ug
Vitamin C 22.37 g
Folic acid 85.28 ug
Salt (Sodium) 2152.78 mg
Sugars 11.15 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.