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Julienned Vegetable Salad

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  Carrots 3 Medium
  Zucchini 2⁄3 Pound (2 Whole)
  Kohlrabi 1 Medium
  Mushrooms 1⁄4 Pound
  Lemon 1 , juiced
  Yogurt 2 Cup (32 tbs)
  Creme fraiche 2 Tablespoon
  Salt 1 Pinch
  Freshly ground white pepper 1 Pinch
  Sugar 1 Pinch
  Worcestershire sauce 1 Dash
  Lettuce head 1 Small
  Hard boiled eggs 2
  Chervil 1 Bunch (100 gm)

Clean the carrots and the zucchini and cut into thin slices, then into julienne strips.
Wash, peel and julienne the kohlrabi.
Clean, wash and thinly slice the mushrooms; then sprinkle immediately with some of the lemon juice.
Stir together the yogurt and the creme fraiche.
Add the remaining lemon juice, salt, pepper, sugar and Worcestershire sauce.
Wash and shake the chervil dry.
Setting aside a few sprigs for garnish, chop the rest and add to the salad dressing.
Stir the dressing into the vegetables.
Separate the lettuce leaves, wash, dry, and arrange them on a salad platter.
Heap the salad on the lettuce leaves and sprinkle with chopped egg; garnish with chervil.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1108 Calories from Fat 334

% Daily Value*

Total Fat 38 g58.3%

Saturated Fat 13.8 g68.9%

Trans Fat 0 g

Cholesterol 542.2 mg180.7%

Sodium 1081.1 mg45%

Total Carbohydrates 155 g51.8%

Dietary Fiber 47.6 g190.5%

Sugars 55.3 g

Protein 78 g156.7%

Vitamin A 1433.1% Vitamin C 921.2%

Calcium 237.9% Iron 233.9%

*Based on a 2000 Calorie diet

Julienned Vegetable Salad Recipe