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
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
