Rice and vegetable salad
45 min
Allergens
Ingredients for 5 portions
Calculate portions
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
Carrots
0.1 kg
Mesclun lettuce mix
300.0 g
Rice
0.2 kg
Corinto raisins
50.0 g
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.
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