30 min
Suitable for vegetarians
Type of dish: Salads
Temperature: Room temperature
Seasonal period: December
Ingredients for 5 portions
Ingredients for portions/units
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
Olive oil, capsules 5.0 ud
Vinegar, capsules 5.0 ud
Table salt, sachets 5.0 ud


  • Sanitise and chop the lettuce and the escarole.  
  • Peel and dice the pumpkin. 
  • Peel and plunge the apples in water with lemon. Use the batonnet cut
  • Cut the black olive into halves.
  • Sanitise and cut the lombardy into thin julienne. 
  • Make a vinaigrette to marinate the lombardy. 


  • Cook the potato with the skin. Once cold, cut it into slices. 
  • Boil the eggs, refresh, peel and slice them. 
  • Blanch the pumpkin with a bit of water and salt, to keep its colour. 
  • Make a yogurt sauce. 


  • Fan-shape the potato on one side of the plate. 
  • The rest of the plate, place the mixed lettuces. 
  • Over it place the lombardy, well drained and distribute the pumpkin dices. 
  • Over all the salad distribute the olive and the apple. 
  • Lastly, pour a bit of yogurt sauce. 
Nutritional information (1 portion)
Fiber 3.52 g
Saturates 4.84 g
Monounsaturated fatty acids 19.29 g
Polyunsaturated fatty acids 2.83 g
Cholesterol 114.87 mg
Calcium 80.67 mg
Iron 1.89 mg
Zinc 0.73 mg
Vitamin A 140.33 ug
Vitamin C 36.13 g
Folic acid 40.24 ug
Salt (Sodium) 972.56 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.