Recipes of Victoria Kolozian

Nutritionist

I help people to eat and live healthier.

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Vinaigrette salad

Tuesday, December 04, 2018
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Portions
5
Ingredients
or300 grams of beetroot, raw
or200 grams of carrot, raw
or200 grams of potato, boiled without skin, flesh
or100 grams of peas, green, boiled, drained
or200 grams of pickles, cucumber, sour
or3 tablespoons of oil, olive (33 g)
or30 grams of lemon juice, fresh
or1 level teaspoon of mustard seeds (12 g)
Preparation
1.
1. Boil all veggies in slightly salted water, then ready let them cool. Peel the skin and cut into small cubes. 2. Cut pickles into small cubes and add them to your vegetables. 3. Add lemon, olive oil and mustard. Salt and season as desired.
Nutritional information
Per 100 gPer portion (215 g)% DRI
Energy72 kcal155 kcal8 %
Fat4 g8 g12 %
Fatty acids, total saturated0 g1 g5 %
Cholesterol0 mg0 mg0 %
Sodium257 mg553 mg23 %
Carbohydrate10 g21 g7 %
Sugars4 g8 gremove
Fiber2 g3 g14 %
Protein2 g4 gremove