Ingredients Cinderella Salad
| zander | 500.0 (gram) |
| potatoes | 500.0 (gram) |
| champignon | 200.0 (gram) |
| onion | 1.0 (piece) |
| mayonnaise | 250.0 (gram) |
| dill | 2.0 (piece) |
| parsley | 2.0 (piece) |
Method of preparation
Boil the potatoes, cool, peel, cut into cubes. Boil the fish, preferably pike perch or catfish (where there are few small bones), put it in a colander, let the water drain, cool, take out all the bones, cut it like a potato. Cut pickled mushrooms (any) into cubes. Cut the onion into thin rings, pour boiling water over for 10 minutes to remove the bitterness. Mix everything, add mustard, salt, pepper, mayonnaise, parsley or dill. Decorate with champignon caps, olives, radishes, cut into rings, or crab sticks, cut into cubes.
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
The energy value is 0 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cinderella Salad PER 100 g
- 84 kCal
- 77 kCal
- 27 kCal
- 41 kCal
- 627 kCal
- 40 kCal
- 49 kCal
Tags: How to cook, calorie content 0 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Cinderella salad, recipe, calories, nutrients