Arugula Salad with Oyster Mushrooms

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Arugula Salad with Oyster Mushrooms
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
293
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie293 cal.(14 %)
Protein12 g(12 %)
Fat21 g(18 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage14.2 g(47 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.3 μg(2 %)
Vitamin E11.5 mg(96 %)
Vitamin K101.2 μg(169 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.7 mg(64 %)
Niacin22.2 mg(185 %)
Vitamin B₆0.5 mg(36 %)
Folate171 μg(57 %)
Pantothenic acid0.2 mg(3 %)
Biotin37.2 μg(83 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C48 mg(51 %)
Potassium957 mg(24 %)
Calcium178 mg(18 %)
Magnesium87 mg(29 %)
Iron4.7 mg(31 %)
Iodine17 μg(9 %)
Zinc3.1 mg(39 %)
Saturated fatty acids6.3 g
Uric acid122 mg
Cholesterol20 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
750 grams Oyster mushrooms
2 bunches Arugula
100 grams lamb's lettuce
1 bunch scallions
2 Tbsps clarified butter
3 garlic cloves
salt
freshly ground peppers
4 Tbsps sunflower oil
2 Tbsps White vinegar
3 Tbsps Sunflower seed
How healthy are the main ingredients?
Oyster mushroomArugulaSunflower seedgarlic clovesalt

Preparation steps

1.

Rinse, trim and spin arugula and mache dry. 

2.

Rinse and trim scallions. Cut crosswise into thin rings, keeping white and green parts separate.

3.

Wipe oyster mushrooms clean with a paper towel and cut into smaller pieces if necessary. Sauté mushrooms in melted butter, stirring occasionally and pressing with spatula to flatten, 5-7 minutes. Press garlic through a garlic press into pan and season with salt and pepper.

4.

To make vinaigrette, whisk together oil and vinegar and season with salt and pepper. Toss vinaigrette with arugula, mache and the white parts of the scallions. Divide salad among 4 plates and top with oyster mushrooms.

5.

Toss scallion greens and sunflower seeds with the oil remaining in the pan. Divide over the mushrooms and serve immediately.

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