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Ingredientes
- 100 gm Tomatoes
- 6 x , (100 g) baby, (6 to 7) potatoes
- 6 x , (100 g) fresh, (6 to 7) asparagus spears
- 50 gm Fresh corn
- 2 Tbsp. Spinach sauce, (30 ml)
Direcciones
- SLICE tomatoes. Boil and peel potatoes. Put asparagus spears in a shallow pan. Pour boiling water over them. Add in salt and allow to simmer for 10 min.
- Remove and pour ice cool water over them. Drain. This will keep asparagus fresh and green. Set aside.
- Arrange the potatoes, corn and asparagus in a salad bowl, keeping tomato slices on outer side. Pour spinach sauce over the salad. Refrigerateand serve.
- NOTES : (Asparagus, tomatoes and fresh corn seasoned with spinach sauce)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 109g | |
| Calories 32 | |
| Calories from Fat 3 | 9% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 264mg | 8% |
| Total Carbs 6.99g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.97g | 2% |
| Protein 1.38g | 2% |
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