Rice salad

50 min
Type of dish: Salads, Rices
Temperature: Cold
Allergens
Eggs
Eggs
Fish
Fish
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen peas 0.1 kg
Bell pepper 0.05 kg
Tuna in oil, crumbs 0.1 kg
Carrots 0.2 kg
Eggs 2.5 ud
Pasteurised egg 0.075 kg
Lettuce 0.5 ud
Grated carrot 0.125 kg
Round grain steamed rice 0.25 kg
Elaboration
  • Boil the rice, carrot and peas separately in abundant boiling water.
  • Boil the eggs, cool, peel and cut into 1 cm cubes.
  • Finely chop the pepper.
  • Drain the tuna.
  • Clean and cut the lettuce into julienne. 
  • Prepare a mayonnaise just before serving. 
  • Put all the ingredients together, add the mayonnaise and mix well.
  • Decorate the plate with the lettuce and the grated carrot.
Nutritional information (1 portion)
Energy
310.31
kcal
Carbohydrates
43.44
g
Proteins
16.15
g
Lipids
7.5
g
Fiber 5.39 g
Saturates 1.89 g
Monounsaturated fatty acids 2.26 g
Polyunsaturated fatty acids 2.01 g
Cholesterol 172.59 mg
Calcium 62.62 mg
Iron 1.81 mg
Zinc 1.01 mg
Vitamin A 983.23 ug
Vitamin C 13.34 g
Folic acid 44.98 ug
Salt (Sodium) 816.74 mg
Sugars 5.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.