Winter Veggie Salad

Winter Veggie Salad

with Crispy Croutons & Parmesan

Time

20 Minutes

Serving

2 Person

Level

Easy

Calories

258 kcal/serving
Ingredients We Send

200 gram

Cauliflower

100 gram

Salad Mix

4 table spoon

Meksika Fasulyesi

35 gram

Parmesan

4 table spoon

Peas

1 unit

Carrot

200 gram

Broccoli

2 tea spoon

Garlic Powder

3 units

Tost Ekmeği

1 unit

Roasted Kapya Pepper

3 units

Pickle


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Oven
  • Ovenware
  • Knife
  • Pot
  • Strainer
  • Mixing Bowl
Nutrition Values / per serving

Calories 258 kcal

Protein 40,7 g

Carbohydrate 49,4 g

Fat 15,9 g

Fiber 31,3 g

Calcium 767 mg

Potassium 1,9 g

Sodium 3,4 g

Magnesium 173,3 mg

Iron 7,6 mg

Zinc 6,1 mg

Phosphorus 0,9 g

Tarif
1

Set the oven to 180 degrees and run it. 


Boil 1 liter of water. Also, prepare 1 liter of cold water in a bowl and throw 5-6 ice cubes into it. 


Cut the toast in the form of sugar cubes. Take them to the ovenware and sprinkle with 2 tablespoons of olive oil, a pinch of salt-pepper and garlic powder. Place it to the oven. Bake for 8-10 minutes until they are fried and harden.


2

Divide broccoli and cauliflower into bite-size pieces. Chop the carrot into bite-size pieces.


3

Take vegetables in boiling water and boil for 1-2 minutes until they loses their vitality. You can then transfer them to icy water to stop cooking process.


4

Pass the peas and Mexican beans through the cold water. Cut the roasted kapya pepper and pickles in any shape you want. Wash and dry the greens in cold water.



5

Add 2 tablespoons of olive oil, a pinch of salt-pepper in a mixing bowl. First, add the vegetables you boiled, then all the salad ingredients and stir. 


You can decorate and serve the salad with croutons and parmesan.


Enjoy!