Arugula Salad with Fried Mushrooms
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(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
232
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 130.5 μg | (218 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Arugula
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- 1 generous pinch sugar
- salt
- freshly ground peppers
- 200 grams Porcini mushroom
- 200 grams Chanterelle
- 1 garlic clove
- 50 grams smoked Bacon
Preparation steps
1.
Rinse arugula, remove stems and spin dry. Mix vinegar in a bowl with sugar and season with salt and pepper. Gradually add 2 tablespoons oil while stirring. Finely dice bacon. Fry bacon in a pan until crispy and then set aside.
2.
Brush mushrooms with a soft piece of cloth or paper towel. Depending on size, leave chanterelle mushrooms whole or cut in half or quarters. Peel garlic and cut in half.
3.
In a pan, heat remaining 2 tablespoons olive oil, sauté garlic until golden brown, then add mushrooms and fry quickly over high heat. Mix arugula in a bowl with the vinaigrette. Arrange arugula mixture in bowls, cover with fried mushrooms, sprinkle with bacon and serve.
