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Ingredients
Surówka
- 150 g selera naciowego
- 150 g jabłka, nieobranego, bez gniazd nasiennych, pokrojonego w ćwiartki
- 150 g bulwy kopru włoskiego, pokrojonej na 4 cm kawałki
Dressing
- 20 g koperku, świeżego, tylko liście (patrz wskazówka)
- 80 g oleju
- 15 g musztardy Dijon
- 50 g jogurtu naturalnego
-
15
g czerwonego octu winnego
or 15 g octu jabłkowego - 1 łyżeczka soli
- 1 szczypta pieprzu czarnego, mielonego
- Nutrition
- per 1 porcję
- Calories
- 958.2 kJ / 229 kcal
- Protein
- 1.6 g
- Carbohydrates
- 10.2 g
- Fat
- 20.8 g
- Saturated fat
- 1.6 g
- Fiber
- 3.1 g
- Sodium
- 681.8 mg
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