60 min
Vegan Suitable for vegans
Type of dish: Salads, Pastas
Temperature: Room temperature
Cuisine type: Vegan cuisine
Allergens
Gluten
Gluten
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Broccoli 0.5 kg
Potatoes 0.65 kg
Macaroni 0.25 kg
Red pepper 0.3 kg
Salad tomato 0.7 kg
Cucumbers 0.15 kg
Asparagus tips, can 0.2 kg
Elaboration
  • Boil the broccoli for 3 minutes or steam for 5 minutes.
  • Cook the potato with the skin on, then peel and cut into slices.
  • Cook, drain and cool the pasta.
  • Julienne the pepper.
  • Slice the tomato and then cut the slices in 1/2 moons.
  • Peel the cucumber and cut it into slices.
  • Drain the asparagus, corn and olives.

PLATING UP

  • Place the potato, tomato and pasta on the base of the plate.
  • Decorate with the rest of the ingredients.
  • Finally add the olives.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 11.21 g
Saturates 1.69 g
Monounsaturated fatty acids 5.46 g
Polyunsaturated fatty acids 2.0 g
Cholesterol 15.0 mg
Calcium 129.97 mg
Iron 4.67 mg
Zinc 1.98 mg
Vitamin A 201.14 ug
Vitamin C 120.2 g
Folic acid 128.49 ug
Salt (Sodium) 2150.46 mg
Sugars 16.48 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.