Jerusalem Artichoke Salad with Broccoli

Name: Jerusalem Artichoke Salad with Broccoli
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: European
Ingredients: 2.5 pounds of jerusalem artichoke; 1 pound of broccoli; 2 pomegranate; 3.5 ounces of walnut; 3 tablespoons of vinegar; 4 tablespoons of olive oil; 1 lemon; 1 teaspoon of salt

European / Salad

September 17, 2019

Taste Score: %96

Difficulty Easy

Servings 6 people

Preparation 20 mins

Cooking 0 mins

Total 20 mins

Ingredients

2.5 pounds of jerusalem artichoke
1 pound of broccoli
2 pomegranate
3.5 ounces of walnut
3 tablespoons of vinegar
4 tablespoons of olive oil
1 lemon
1 teaspoon of salt

Directions

After peeling the jerusalem artichoke, slice them thinly and leave in vinegar and salt water.
Cut the broccoli into small pieces and boil in boiling water for 2-3 minutes. Cool in cold water.
Add the broccoli on the jerusalem artichoke.
Extract pomegranate seeds and add them with walnuts.
Finally add olive oil, vinegar, lemon and salt.

Nutrition Facts

Serving Size 1 Jerusalem Artichoke Salad with Broccoli

Serves 6

Amount Per Serving

Calories291

% Daily Value*

Sodium 416 mg18.1%

Potassium 746 mg15.9%

Protein 7.8 g15.6%

Total Fat 19.4 g24.9%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.