Fresh cheese, salt-cured anchovy salad and lettuce heart salad
Ingredients for 5 portions
Calculate portions
Head lettuces, trays
5.0 ud
lettuce assortment (mesclun)
0.15 kg
Tomate cherry de colores
0.25 kg
Fresh cheese
0.3 kg
Piquillo peppers
10.0 ud
Potatoes
0.3 kg
Canned sweet corn
0.1 kg
Eggs
5.0 ud
Anchovies in oil
0.125 kg
Elaboration
- Cook the potatoes without peeling, then peel and cut into slices.
- Cut the lettuce into 6 pieces each and the tomatoes in half.
- Cut the cheese into squares of 2 cm and the peppers into strips.
- Cook the eggs and cut in half, 6 per unit.
PLATING UP
- Place the lettuce in a crown shape. And fill the leaves with the remaining ingredients.
- Possible dressings for this salad.
Nutritional information (1 portion)
Energy
351.84
kcal
Carbohydrates
21.15
g
Proteins
28.18
g
Lipids
16.67
g
Fiber
4.77
g
Saturates
5.92
g
Monounsaturated fatty acids
5.47
g
Polyunsaturated fatty acids
2.26
g
Cholesterol
256.03
mg
Calcium
278.53
mg
Iron
3.89
mg
Zinc
3.55
mg
Vitamin A
200.7
ug
Vitamin C
24.94
g
Folic acid
82.38
ug
Salt (Sodium)
4599.28
mg
Sugars
8.42
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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