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意式开胃前菜沙拉

意式开胃前菜沙拉
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营养成分表

每份 235 克

% 每日参考值基于 2000 千卡饮食

卡路里 640 kcal
32% DV
总脂肪 53.0g
82% DV
单不饱和脂肪26.5g
多不饱和脂肪4.5g
饱和脂肪19.0g
反式脂肪0.6g
总碳水化合物 12.0g
4% DV
膳食纤维4.0g
淀粉5.0g
3.0g
蛋白质 29.0g
58% DV
动物蛋白29.0g

关于

这是一道浓郁的意式开胃前菜风味沙拉,脂肪和蛋白质含量较高,热量主要来自腌制肉类和奶酪,搭配轻度腌渍的蔬菜,补充少量膳食纤维和微量营养素。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素4.5mcg15%
胆碱38.0mg7%
叶酸42.0mcg11%
烟酸4.1mg26%
泛酸0.9mg18%
维生素B20.4mg32%
维生素B10.5mg38%
维生素A180.0mcg20%
维生素B121.2mcg50%
维生素B60.3mg16%
维生素C9.5mg11%
维生素D0.4mcg2%
维生素E1.6mg11%
维生素K32.0mcg27%

矿物质

营养素含量DV%半衰期
430.0mg43%
120.0mcg13%
2.1mg12%
34.0mg8%
360.0mg51%
420.0mg9%
18.0mcg33%
1650.0mg72%
2.9mg26%

意式开胃前菜沙拉

一道咸香的意大利风味开胃前菜拼盘,以腌制肉类、半硬质奶酪和腌渍蔬菜为主。通常冷食或在室温下作为前菜或简餐午餐享用。

配料


  • 萨拉米香肠 50 g

  • 意大利风干火腿 40 g

  • 半硬质奶酪 45 g

  • 洋蓟心 50 g

  • 四季豆 30 g

  • 橄榄油 15 g

  • 盐 2 g

  • 黑胡椒 3 g


  • 总重量:235 g

    做法


  • 1. 修整四季豆,焯水至刚刚变软,然后彻底放凉。

  • 2. 如有需要,将萨拉米香肠和意大利风干火腿切片,并将半硬质奶酪切成一口大小的块。

  • 3. 沥干洋蓟心,切成两半或四等份。

  • 4. 将四季豆、洋蓟心、腌制肉类和奶酪放入碗中混合,或摆放在盘中。

  • 5. 淋上橄榄油,然后用盐和黑胡椒调味。

  • 6. 轻轻拌匀,或整齐摆盘后冷食或在室温下食用。


  • 准备时间


    10 分钟

    烹饪时间


    5 分钟

    实用小贴士


  • 使用口味温和的半硬质奶酪,如 Provolone 或年轻的 Pecorino,可获得最经典的风味平衡。

  • 组装前先将食材冷藏,可让开胃前菜呈现更清爽。

  • 如果洋蓟心本身已经过腌渍,可适当减少橄榄油用量。
  • 生酮饮食低碳水饮食无麸质地中海饮食均衡饮食
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