Paschal Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 148.3 μg | (247 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 242 μg | (81 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 191 mg | (201 %) | ||
| Potassium | 1,519 mg | (38 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 700 grams starchy potatoes
- 2 medium-sized Leeks
- 2 red Bell pepper
- 200 grams button Mushroom
- 2 Tbsps vegetable oil
- 150 grams Yogurt (0.1% fat)
- 100 grams Mayonnaise
- 1 tsp medium-hot Mustard
- 1 Tbsp lemon juice
- salt
- freshly ground pepper
- sugar
- 3 bunches fresh Chives
Preparation steps
Rinse the potatoes, boil in salted water about 25 minutes, drain and peel.
Trim, rinse and cut the leeks into rings. Cut the peppers into quarters, remove the seeds, rinse and cut into small cubes. Wipe the mushrooms brush and halve the larger mushrooms. Heat oil in a pan over medium heat, add the mushrooms and saute lightly, then season with salt and pepper.
For the dressing, stir together the yogurt, mayonnaise and mustard and season with lemon juice, pepper, salt and sugar.
Cut the potatoes into cubes and mix with the leeks, peppers and mushrooms. Pour the dressing over the vegetable salad, mix well and let marinate for at least 1 hour. Season again to taste.
Rinse the chives, shake dry and line the edges of the serving dish with them. Carefully spoon the salad in the dish and serve.
