Fall crunch salad

Name: Fall crunch salad
Cuisine: European
Ingredients: 1/4 of a red cabbage thinly sliced; 1 cucumber thinly sliced; 2 radishes thinly sliced; 1 carrot julienned; A handful of crunchy green salad; A handful of cashew nuts; 50g boiled quinoa; 2 spring onions thinly sliced; 1 tsp mustard; Juice oh 1/2 lemon; 1/4 cup olive oil; 1/4 cip greek yogurt; Salt; Pepper; 1 1/2 tsp honey

1 step

Updated at: Mon, 11 Nov 2024 11:06:10 GMT

Nutrition balance score

Good

Nutrition per serving

Calories503.7 kcal (25%)

Total Fat40.7 g (58%)

Carbs32.3 g (12%)

Sugars12.9 g (14%)

Protein8.4 g (17%)

Sodium471.7 mg (24%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.25red cabbage

50gquinoa

1 tspmustard

0.5lemon

Juice

¼ cupolive oil

0.25 cipgreek yogurt

salt

pepper

1 ½ tsphoney

Instructions

Step 1

Mix the ingredients for the dressing: mustard, lemon juice, olive oil until emulsified. Add the salt, the pepper, the honey and the yogurt and mix with the vegetables. Top with cashew nuts.

Notes

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Fall crunch salad

Nutrition balance score

Nutrition per serving

Ingredients

Instructions

Notes

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