Arugula Mushroom Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
244
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 100.6 μg | (168 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 723 mg | (18 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 4 Tbsps lemon juice
- salt
- peppers (from the mill)
- 1 tsp cane sugar
- 3 Tbsps olive oil
- 500 grams button Mushroom
- 100 grams Arugula
- 100 grams Cherry tomatoes
- 2 slices Whole Wheat Toast
- 50 grams Bacon
- 2 Tbsps chopped parsley
Preparation steps
1.
Peel garlic, squeeze through a garlic press and mix with the lemon juice, salt, pepper, sugar and two tablespoons of oil. Slice the mushrooms and add immediately to the dressing.
2.
Rinse arugula and pluck small. Rinse and halve the tomatoes and toss with the arugula. Heat the remaining oil in a pan. Dice the toast, cut bacon into strips and fry both in it. Add to salad. Serve sprinkled with parsley.
