Ensalada de lombarda y manzana
30 min

Type of dish:
Salads
Temperature:
Room temperature
Meses de temporada*:
December
Allergens:
Ingredients for 5 portions
Calculate portions
Lettuce
0.6 ud
Purple lettuce
0.15 ud
Curly endive
0.1 ud
Pumpkin
0.2 kg
Potatoes
0.25 kg
stoneless black olives
0.075 kg
Red cabbage
0.175 kg
Eggs
2.5 ud
Granny Smith apple
0.2 kg
Vinaigrette sauce
0.038 l
Yogurt sauce
0.1 l
Table salt
5.0 g
Bifidus plain yoghurt
0.8 ud
Table salt
0.4 g
Extra virgin olive oil
0.04 l
Elaboration
PREELABORACIONES
- Higienizar y trocear las lechugas y la escarola.
- Pelar y cortar en dados pequeños la calabaza.
- Pelar y sumergir en agua con limón las manzanas. Cortar en cerilla.
- Cortar la aceituna negra en mitades.
- Higienizar y cortar en juliana muy fina la lombarda.
- Elaborar una vinagreta para macerar la lombarda.
ELABORACIÓN
- Cocer la patata entera con piel. Una vez fría, cortar en rodajas.
- Cocer los huevos, refrescar, pelar y cortar en barquetas.
- Escaldar la calabaza, con poca agua y sal, para preservar su color.
- Elaborar una salsa de yogur
MONTAJE
- Colocar la patata en abanico, en un lateral del plato.
- El resto del plato, disponer las lechugas mezcladas.
- Sobre esto colocar la lombarda, bien escurrida y los dados de calabaza repartidos.
- Sobre toda la ensalada repartir la aceituna y la manzana.
- Por último salsear ligeramente con la salsa de yogur.
Nutritional information (1 portion)
Energy
271.58
kcal
Carbohydrates
15.98
g
Proteins
6.94
g
Lipids
19.41
g
Fiber
3.52
g
Saturates
3.44
g
Monounsaturated fatty acids
11.49
g
Polyunsaturated fatty acids
2.03
g
Cholesterol
114.87
mg
Calcium
78.95
mg
Iron
1.84
mg
Zinc
0.72
mg
Vitamin A
140.33
ug
Vitamin C
36.13
g
Folic acid
40.24
ug
Salt (Sodium)
681.19
mg
Sugars
7.92
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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