Garden salad with hydroponic vegetables
(Available only in Cantonese)
Ingredients: (To serve 1)
| Cucumber | 35g |
| Red bell pepper | 15g |
| Yellow bell pepper | 15g |
| Cherry tomato | 3 pieces |
| Hydroponic vegetables | 35g |
| Assorted mushrooms (blanched) | 5g |
Seasonings:
| Olive oil | 4ml |
| Balsamic vinegar | 4ml |
Cooking Method:
| 1. | Slice the cucumber. Chop the red bell pepper and yellow bell pepper. Set aside |
| 2. | Put the cherry tomatoes in the oven and bake at 200ºC for 4 minutes. Set aside. |
| 3. | Put the hydroponic vegetables on a plate, then place the remaining ingredients on top. |
| 4. | Pour the olive oil and balsamic vinegar on another plate. Serve separately with the salad. |
Per serving:
| Energy(kcal) | 60 |
| Carbohydrate(g) | 6 |
| Protein(g) | 1 |
| Fat(g) | 4 |
| Sugar(g) | 2 |
| Sodium(mg) | 13 |
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Grove Sandwiches.
