Arugula Salad with Mushrooms

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Arugula Salad with Mushrooms
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Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 30 min.
Ready in
Calories:
433
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie433 kcal(21 %)
Protein24.63 g(25 %)
Fat23.34 g(20 %)
Carbohydrates32.73 g(22 %)
Sugar added0 g(0 %)
Roughage10.74 g(36 %)
Vitamin A105.92 mg(13,240 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.11 mg(9 %)
Vitamin B₆0.04 mg(3 %)
Folate34.78 μg(12 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.26 μg(1 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C11.55 mg(12 %)
Potassium157.69 mg(4 %)
Calcium218.15 mg(22 %)
Magnesium21.1 mg(7 %)
Iron13.65 mg(91 %)
Iodine0.15 μg(0 %)
Zinc0.51 mg(6 %)
Saturated fatty acids4.67 g
Cholesterol8.5 mg

Ingredients

for
4
Ingredients
120 grams
2
250 grams
4 tablespoons
5 tablespoons
50 grams

Preparation steps

1.

Rinse arugula in cold water, spin dry, trim taking care to remove tough stems and tear into smaller pieces if desired. Rinse scallions and cut diagonally into rings. Trim mushrooms and cut into slices.

2.

Mix lemon juice in a bowl with 4 tablespoons oil and season with salt and pepper.

3.

In a frying pan heat remaining olive oil, fry mushrooms for 2-3 minutes, remove from the pan and season with salt and pepper. Add scallions to the pan and briefly fry.

4.

Briefly mix arugula in a bowl with some vinaigrette and arrange on plates. Cover with mushrooms and spring onions and drizzle with remaining vinaigrette. Serve with freshly grated Parmesan.