Name: Vinaigrette salad
Yield: 1075 grams
Ingredients: 300 grams of beetroot, raw; 200 grams of carrot, raw; 200 grams of potato, boiled without skin, flesh; 100 grams of peas, green, boiled, drained; 200 grams of pickles, cucumber, sour; 3 tablespoons of oil, olive (33 g); 30 grams of lemon juice, fresh; 1 level teaspoon of mustard seeds (12 g)

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. 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 g	Per portion (215 g)	% DRI
Energy	71 kcal	153 kcal	8 %
Fat	4 g	8 g	12 %
Fatty acids, total saturated	0 g	1 g	5 %
Cholesterol	0 mg	0 mg	0 %
Sodium	257 mg	553 mg	23 %
Carbohydrate	10 g	21 g	7 %
Sugars	4 g	8 g
Fiber	2 g	3 g	13 %
Protein	2 g	4 g

Recipes ofVictoria Kolozian

Nutritionist

Let's kickstart your metabolism, keep you feeling satisfied, and nourish your body from the inside out.

Vinaigrette salad

Tuesday, December 04, 2018