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Homepage Recipes Light salad with rice and yogurt sauce

Light salad with rice and yogurt sauce

Preparation steps

Boil the rice.

Wash the lettuce, tear into small pieces.

Finely chop the radishes. Add any sprouts and mix everything together.

Mix yogurt with dill and your favorite spices. Toast almonds in a dry pan to color, sprinkle over the salad.
Preparation time
25 Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Birch Pollen-Related Oral Allergy Syndrome, Latex-Fruit Syndrome, Mugwort-Celery-Spice Syndrome, Tomato, Histamine, Salicylates, Milk, Lactose, Vitamin B12 (Cobalamin), Rennet, Mustard, Wheat, Gluten, Sunflower seeds, Dill, Celery, Rice
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 1 × Leaf (5 g)
Weight 5 g
Butterhead Lettuce
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Number of servings 1 × Small piece (140 g)
Weight 140 g
Tomato
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Number of servings 1 × Tablespoon (25 g)
Weight 25 g
Natural Yogurt 2%
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Number of servings 1 × Piece (15 g)
Weight 15 g
Radish
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Number of servings 1 × Handfull (20 g)
Weight 20 g
Wheat Grains, Sprouts
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g

Sunflower seeds can be replaced with almond flakes

Sunflower Seeds (Shelled)
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Number of servings 1 × Tablespoon (4 g)
Weight 4 g
Fresh or Dried Dill
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g
Long-Grain Brown Rice

Nutritional composition for all portions of the recipe

Proteins 20%
7.62g / 80.61 g
Fats 30%
5.52g / 53.74 g
Carbohydrates 50%
21.83g / 89.57 g
Kcal
167.48Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.