Marinated Mixed Vegetable Salad with Pine Nuts
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
242
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams carrots
- 250 grams Kohlrabi
- 250 grams scallions
- 150 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 Tbsps White vinegar
- 5 Tbsps olive oil
- 6 Tbsps finely chopped mixed Fresh herbs (Parsley, chervil, burnet, borage)
- 3 Tbsps toasted Pine nuts
Preparation steps
1.
Peel carrots, halve or quarter lengthwise and cut into about 5 cm long (approximately 2-inch long) pieces. Peel kohlrabi and cut the same size as carrots. Rinse, trim and halve or quarter scallions, then cut into 5 cm long (approximately 2-inch long) pieces. In a pot, bring salted broth to a boil. In succession, cook vegetables until al dente, then drain.
2.
To make vinaigrette: Season vinegar with salt and pepper and whisk in olive oil.
3.
Mix vegetables with vinaigrette and let marinate about 1 hour. Then stir in herbs to taste and serve sprinkled with pine nuts.
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