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Video: Light Salad With Boiled Beets And Corn
Light salad with boiled beets and corn
How to prepare the dish "Light salad with boiled beets and corn"
- Slice the iceberg.
- Peel and chop the beets and carrots.
- Slice the cheese.
- Grate the vegetarian egg.
- Mix all the ingredients, season with sour cream, salt to taste.
The salad turns out to be light and satisfying at the same time. Suitable for vegetarians. If you want to reduce calories, you can use low fat Greek yogurt instead of sour cream.
Enjoy your meal! Recipe author: Ellen86 Ingredients for Light Salad with Boiled Beets and Corn:
- Iceberg salad - 300 gr.
- Boiled beets - 2 pcs.
- Canned corn - 200 gr.
- Boiled carrots - 2 pcs.
- Russian cheese - 70 gr.
- Vegetarian egg - 50 gr.
- Sour cream 15% - 2 tablespoons
- Salt (to taste) - 1/2 tsp
Nutritional value of the dish "Light salad with boiled beets and corn" (per 100 grams):
Calories: 63.4 kcal.
Protein: 3 gr.
Fat: 2.7 gr.
Carbohydrates: 6.4 gr.
Servings: 6 Salads Lunch Dinner Snack Vegetarian Uncooked 30-60 minutes
Light salad with boiled beets and corn - a step by step recipe with a photo
Components and calorie content of the recipe "Light salad with boiled beets and corn"
(calorie and bju data are calculated approximately, excluding boiling and frying)
|Product||Measure||Weight, gr||Bel, gr||Fat, gr||Angle, gr||Cal, kcal|
canned sweet corn
sour cream 15% (low fat)
Click on the card to enlarge. To save the card, right-click on the picture and select "Save Image As …" or similar.
- Calories: <200
- Proteins: <10
- Fat: <5
- Carbohydrates: <20
- Without processing
- 30-60 minutes
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