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Ingredients
Vinaigrette verte
- 85 g parmesan, coupée en morceaux
- 60 g noix, concassée
- 2 gousses d'ail
- 30 g feuilles de basilic frais
- 30 g d'épinards frais
- 115 g de jus de citron fraîchement pressé
- 30 g de vinaigre de riz
- 60 g d'huile d'olive
- 1 - 1 ½ c. à thé de sel selon le goût
Salade de fenouil
- 340 g de bulbe de fenouil, coupée en morceaux
- 15 gramme aneth frais, plus un supplément pour garnir
- 225 g de concombre libanais, coupée en morceaux (2,5 cm)
- 200 g de pomme verte en quartiers
- 140 g d'oignons verts (environ 2 bottes)
-
225
g petit pois frais cuit (voir Conseil)
or 225 g petit pois surgelé cuit (voir Conseil) - 140 g noix, concassée
- Nutrition
- per 1 portion
- Calories
- 1135.4 kJ / 271.4 kcal
- Protein
- 8.5 g
- Carbohydrates
- 14.6 g
- Fat
- 21.5 g
- Saturated Fat
- 3.5 g
- Fibre
- 4.8 g
- Sodium
- 433.9 mg
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