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Vegetable salad
Vegetable salad with tomatoes, eggplant, zucchini, ricotta and potatoes.
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Ingredients
Directions
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Clean the potatoes and cut the potatoes into cubes of 1 x 1 cm. Boil them in water with salt in 10 minutes until al dente.
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Drain and allow to cool until the potatoes are lukewarm. Meanwhile, cut the aubergine and zucchini into cubes and halve the tomatoes.
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Heat the oil in a large frying pan and fry the eggplant for 5 minutes. Add the zucchini and cook for another 5 minutes.
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Mix in the vinegar, sprinkle with salt and pepper and let cool.
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Mix the potato cubes with the eggplant, zucchini and tomato. Mix the ricotta with the pesto and stir in the salad. Serve lukewarm or cold.
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Nutrition
455Calories
Sodium3% DV75mg
Fat35% DV23g
Protein22% DV11g
Carbs15% DV46g
Fiber8% DV2g
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