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Buckwheat Salad With Winter Vegetables And Butter Crunch Lettuce
TASTE NEW ZEALAND17Ingredients
45Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup buckwheat (Ceres Organics)
- 1 beetroot (medium sized red)
- 2 parsnips (medium sized)
- 1/4 pumpkin
- 1 potatoes (large or 2 medium sized urenika, these are the ones that are purple right through)
- 1 cup red cabbage (sliced thinly and on the diagonal)
- 2 radishes (thinly sliced)
- 1 red onion (small, thinly sliced)
- 1 butter (small, crunch lettuce shredded into bite-sized pieces)
- 1 handful pumpkin seeds
- olive oil (for roasting)
- sea salt
- cracked pepper
- 1 lemon juice (only)
- olive oil (Good)
- cracked pepper
- sea salt
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium430mg18% |
| Potassium1410mg40% |
| Protein14g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber12g48% |
| Sugars8g |
| Vitamin A210% |
| Vitamin C90% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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