Potetsalat med spekeskinke og soltørkatomat-pesto
by malenejnsson
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INGREDIENTS
INSTRUCTIONS
1. Amadine poteter med salt og pepper 10min i ovn 200grader.
2. Etter 10 min legges Spekeskinke med parmesanost over potetene, og stekes videre til alt er ferdig.
3. Kutt sukkererter, rødløk og paprika. Tilsett ruccola.
4. Bland alt sammen, tilsett salt og pepper og bland inn soltørket tomatpesto.
Serveres gjerne lun.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 9 | ||
| Calories from Fat: 5 (56%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.6g | 1 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 1.5mg | 0 % | |
| Sodium 25.7mg | 1 % | |
| Potassium 18.5mg | 0 % | |
| Total Carbohydrate 0.5g | 0 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 0.2g | ||
| Protein 0.7g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 9
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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