Arugula Salad with Fried Mushrooms
(2 votes)
(2 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 112.9 μg | (188 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 367 mg | (9 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 bunches Arugula
- 100 grams Porcini mushroom
- 70 grams shallots
- 100 grams Cherry tomatoes
- 8 Tbsps olive oil
- 3 Tbsps lemon juice
- salt
- peppers
- sugar
- 20 grams butter
- 20 grams grated Parmesan
Preparation steps
1.
Rinse the arugula. Wipe the porcini with a damp paper towel. Peel and dice the shallots. Peel and finely chop the garlic. Cut the tomatoes in halves or quarters depending on size.
In a bowl, whisk the oil with the lemon juice and 1 pinch of sugar. Season with salt and pepper to taste. Gently toss the arugula with the dressing.
Melt the butter in a skillet set over medium heat. Add the mushrooms, shallots and garlic, and cook until golden brown, about 2 minutes. Add the tomatoes and cook for 30 seconds. Season with salt and pepper to taste, and 1 pinch of sugar.
Divide the arugula and porcini mixture between plates. Serve garnished with Parmesan.
