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Vegetable-Egg Salad

Homepage Recipes Vegetable-Egg Salad

Vegetable-Egg Salad

Preparation steps

Marchewkę, seler i ziemniaki obieramy, myjemy i gotujemy w osolonej wodzie. Następnie odcedzamy, studzimy i kroimy w kostkę. Do warzyw dodajemy fasolę i groszek konserwowy, wszystko razem mieszamy i doprawiamy solą i pieprzem do smaku. Dodajemy 50g jogurtu naturalnego i całość mieszamy. Resztę jogurtu łączymy z natką pietruszki, sokiem z cytryny, octem, odrobiną soli i pieprzu. Jajka gotujemy na twardo i kroimy w grubą kostkę. Całość mieszamy i podajemy.
Tags:
Preparation time
Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Lactose, Milk
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 100 × Gram (1 g)
Weight 100 g
Natural Yogurt 2%
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Number of servings 2 × Piece (43 g)
Weight 86 g
Whole chicken eggs (S)
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Number of servings 30 × Gram (1 g)
Weight 30 g
Canned green peas without flooding
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Number of servings 30 × Gram (1 g)
Weight 30 g
Canned bean without flooding
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Number of servings 30 × Gram (1 g)
Weight 30 g
Celery, root
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Number of servings 30 × Gram (1 g)
Weight 30 g
Potatoes
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Number of servings 30 × Gram (1 g)
Weight 30 g
Carrot
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Number of servings 12 × Gram (1 g)
Weight 12 g
Lemon juice
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Number of servings 1 × Tablespoon (2 g)
Weight 2 g
Parsley
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Number of servings 0 × Gram (1 g)
Weight 0 g
Black pepper
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Number of servings 0 × Gram (1 g)
Weight 0 g
Salt, white

Nutritional composition for all portions of the recipe

Proteins 20%
18.42g / 80.61 g
Fats 30%
10.68g / 53.74 g
Carbohydrates 50%
22.62g / 89.57 g
Kcal
260.28Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.