Ingredients
| Celery salad with carrots & mayonnaise | |
| 150 g | Celery, fresh |
| 100 g | Carrots, cooked |
| 25 g | Mayonnaise |
| 5 ml | Olive oil |
| 5 g | Mustard |
| 5 ml | Vinegar |
| 2 g | Seasonings (herbs, salt, pepper) |
| 70 g | Rolls |
| Sliced grapes | |
| 30 g | Flour/meal |
| 20 g | Margarine |
| 20 g | Sugar |
| 100 g | Grapes, fresh |
Cooking Instructions
Celery salad with carrots and mayonnaise
Prepare the dressing by mixing mayonnaise, olive oil, vinegar, mustard and season with salt, pepper and herbs to taste. Arrange the fresh celery and cooked carrots on a plate and pour the dressing over the vegetables. Serve with rolls.
Sliced grapes
Wash and dry grapes and cover the grapes with flour and stir gently. Pour into a small pan. In a saucepan, bring butter and sugar the boil. Immediately pour over grapes. Don‘t stir. Chill for 3-4 hours.
General information
| Difficulty: | 3 of 5 |
Nutritional information
| 808 kcal | Energy |
| 12.2 g | Protein |
| 228 mg | Phosphate |
| 799 mg | Sodium |
| 962 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |