Ingredients Variegated Summer Salad
| carrot | 250.0 (gram) |
| green peas | 1.0 (teaspoon) |
| broad beans | 250.0 (gram) |
| cauliflower | 1.0 (piece) |
| chicken egg | 2.0 (piece) |
| salad | 1.0 (grain glass) |
| sunflower oil | 4.0 (table spoon) |
| lemon | 1.0 (piece) |
| yogurt | 3.0 (table spoon) |
| parsley | 1.0 (table spoon) |
| dill | 1.0 (table spoon) |
| green onion | 1.0 (piece) |
Method of preparation
Chop the carrots and simmer with a little water and vegetable oil. Boil peas, beans and cauliflower inflorescences in salted water, discard in a colander and combine with carrots. Add coarsely chopped salad, chopped green onions, parsley, dill, chopped eggs and season with vegetable oil, lemon juice, yogurt, sugar and salt.
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 Variegated summer salad PER 100 g
- 35 kCal
- 40 kCal
- 30 kCal
- 157 kCal
- 16 kCal
- 899 kCal
- 34 kCal
- 68 kCal
- 49 kCal
- 40 kCal
- 20 kCal
Tags: How to cook, calorie content 0 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Variegated summer salad, recipe, calories, nutrients