Rainbow Salad

Name: Rainbow Salad
Total time: 30 min
Yield: 923 g
Ingredients: Small Daejeo Tomato (Savory Tomato) 500 g; Onion 70 half onion (1/2 piece); Fresh Cucumber 150 g; Fresh Carrot 100 g; Salt 3 g; Olive Oil 50 spoon; Balsamic Vinegar 50 g

Cook 30 min Difficulty EASY 676 kcal

#diet #low-calorie #vegan

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Ingredients

Main ingredients

Small Daejeo Tomato (Savory Tomato) 500 g
Onion 1 half onion (1/2 piece)
Fresh Cucumber 150 g
Fresh Carrot 100 g

Seasonings/Sauce

Salt 3 g
Olive Oil 50 spoon
Balsamic Vinegar 50 g

Nutrition summary

Carbohydrates 46.89 g 28%

Protein 7.26 g 4%

Fat 51.22 g 68%

Serving size 923g

Cooking steps

1

Wash each vegetable thoroughly and cut them into bite-sized pieces.
2

Place a variety of colorful vegetables evenly in a bowl.
3

Drizzle dressing to taste and toss lightly.

Rainbow Salad

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