![Layered vegetable salad with creamy herb dressing Layered vegetable salad with creamy herb dressing](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/23653ff6-d82f-4d6b-b39e-645ae070a90a/Derivates/98addd34-23f5-453a-b75e-de49b1ecde9e.jpg)
難易度
我們的大部分食譜都很簡單。有些要求多一點時間或更好一點的烹飪技術,則評為中等或高級。
準備時間
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總共時間
這是從頭到尾準備這頓飯所需的時間:包含醃製,烘焙,冷卻等。
份量
這顯示這個食譜共有多少份。
食材
- 500 g water
- 2 raw beetroots, peeled and cut into cubes (1 cm - see Tips)
- 2 sweet corn cobs, husks and silks removed
- 400 g frozen peas
- ¼ Chinese cabbage (wombok) (approx. 260 g), cut into pieces (5 cm)
- 3 spring onions/shallots, trimmed and cut into thirds
- 1 garlic clove
- 2 sprigs fresh dill, fronds only (see Tips), plus extra (optional) for garnishing
- 2 sprigs fresh flat-leaf parsley, leaves only
- 100 g mayonnaise (see Tips)
- 100 g sour cream
- 20 g lemon juice
- 30 g extra virgin olive oil
- 1 tsp Dijon mustard
- ½ tsp salt, plus extra to season
- ¼ tsp white pepper, plus extra to season
- ½ cauliflower (approx. 400 g), cut into pieces (5 cm)
- apple cider vinegar, for sprinkling
- 2 Lebanese cucumbers, 1 peeled into ribbons, 1 cut into cubes (1 cm)
- 4 radishes, trimmed and cut into thin slices
- 4 - 5 cherry tomatoes, cut into halves
- 營養價值
- 每 1 portion
- 卡路里
- 938.5 kJ / 223.5 kcal
- 蛋白質
- 6 g
- 碳水化合物
- 12.3 g
- 脂肪
- 15.4 g
- 飽和脂肪
- 3.9 g
- 纖維
- 7.1 g
- 鈉
- 259.8 mg
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