Ingredients
| Vegetable salad | |
| 136 g | Potatoes, cooked |
| 42 g | Corn, frozen |
| 40 g | Peas, fresh |
| 24 g | Carrots, fresh |
| 64 g | Apples, fresh |
| 20 g | Onions, fresh |
| 5 g | Garlic, fresh |
| ¼ g (1 pinch) | Salt (optional) |
| ¼ g (1 pinch) | Pepper |
| 5 g | Herbs |
| 22 g | Lettuce, fresh |
| 20 g (1 tbsp) | Mayonnaise |
| Orange in syrup | |
| 60 g | Oranges |
Cooking Instructions
Vegetable Salad
Cook potatoes in their jackets, after cooling down, peel and nicely dice them in small
cubes. Cook carrots till tender (but not mushy) and dice them into small cubes. Blanche
peas lightly and let them cool. Defrost corn kernels. Peel, core and finely dice the apple.
Put all the vegetables, lettuce and the apple into a bowl. Season the mixed salad with
mayonnaise, chopped onions, garlic, salt, pepper and herbs to taste.
General information
| Difficulty: | 2 of 5 |
Nutritional Information
| 421 kcal | Energy |
| 8.7 g | Protein |
| 212 mg | Phosphate |
| 124 mg | Sodium |
| 995 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |