Salad

Name: Salad
Yield: 328 g
Ingredients: fresh carrot 21 g; fresh cabbage 30 g; bok choy 34 g; roasted almond 2 g; sweet potato mousse 60 g; canned corn 16 g; raisins 15 g; boiled lima beans 10 g; boiled chickpeas 23 g; cherry tomato 10 g; boiled chicken breast 30 g; black olives (pickled) 14 g; boiled egg 50 g; tofu noodles 13 g

Difficulty EASY 416 kcal

#diet #low-calorie #vegan

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Ingredients

Main ingredients

fresh carrot 21 g
fresh cabbage 30 g
bok choy 34 g
roasted almond 2 g
sweet potato mousse 60 g
canned corn 16 g
raisins 15 g
boiled lima beans 10 g
boiled chickpeas 23 g
cherry tomato 10 g
boiled chicken breast 30 g
black olives (pickled) 14 g
boiled egg 50 g
tofu noodles 13 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 50.59 g 47%

Protein 25.65 g 24%

Fat 14.26 g 30%

Serving size 328g

Cooking steps

1

Wash and prepare the vegetables thoroughly.
2

Put the prepared vegetables and desired toppings into a bowl.
3

Add dressing and mix evenly.

Salad

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