柚香花枝彩蔬涼拌
Prep
0 mins
Cook
10 mins
Ready-in
0 mins
Ingredients
花枝 （リング状）40g
黄椒 25g
小黃瓜 50g
洋蔥 30g
味滋康 鮮藏果香柚子醋醬汁 適量
橄欖油 12g
黑胡椒 適量
萵苣 適量
小番茄 ３個
鴨兒芹 1g
Instructions
- 花枝切成環狀輕燙。
- 將黃椒、黃瓜切成塊狀，洋蔥切成薄片用水沖洗。
- 將「鮮藏果香柚子醋醬汁」和橄欖油1:1混合均勻，加入 [1] [2] 和黑胡椒，然後開始醃製。
- 將萵苣放入容器中，放入 [3] ，將迷你番茄切成兩半，然後將其切成3厘米長。
Nutrition Facts
Serving Size
Amount Per Serving
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugar
Protein
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
