Arugula Salad with Mushrooms
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 30 min.
Ready in
Calories:
193
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 81.9 μg | (137 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 375 mg | (9 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 120 grams Arugula
- 2 scallions
- 250 grams Porcini mushroom
- 4 Tbsps lemon juice
- 5 Tbsps olive oil
- salt
- peppers
- 50 grams Parmesan
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.
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