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Ingredientes
- Boiling water
- 1/4 c. celery
- 1/2 c. cauliflower
- 1/2 c. carrots
- 1 pound green beans
- 2 tomatoes
- 1 shallot
- 1/4 pound mushrooms
- Cool water
- Slotted spoon
- Paper towels
- 2 lbs. watercress for base
- 1 pound grated white cheese
Direcciones
- Cut vegetables. In turn, drop in boiling water, remove with slotted spoon. Plunge in cool water. Drain on paper towel.
- Celery in boiling water 4 min, cauliflower - 4 min, carrots - 5 min, green beans - 5 to 7 min.
- Mix with remaining vegetables and cheese. Slowly blend oil with vinegar, juice and seeds. Add in to vegetables. Place on bed of watercress.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 8 servings | |
| Calories 326 | |
| Calories from Fat 171 | 52% |
| Total Fat 19.46g | 24% |
| Saturated Fat 12.05g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 409mg | 17% |
| Potassium 771mg | 22% |
| Total Carbs 18.36g | 5% |
| Dietary Fiber 6.7g | 22% |
| Sugars 2.06g | 1% |
| Protein 21.37g | 34% |
