Asparagus Salad with Spinach and Mushrooms
Asparagus Salad with Spinach and Mushrooms - Fresh spring dish-easy to prepare.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 187 μg | (312 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 655 mg | (16 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- lemons
- salt
- 1 tsp butter (10 g)
- 100 grams button Mushroom
- 250 grams Cherry tomatoes
- 125 grams baby Spinach
- 1 small onion
- 1 Lime
- 1 tsp pink peppers
- 2 Tbsps White vinegar
- 4 Tbsps Canola oil
Preparation steps
Peel bottom third of asparagus, cut off woody ends and cut remaining pieces into 3-4 cm (approximately 1.5in) long pieces. Squeeze half a lemon over them.
Cook asparagus in boiling salted water until al dente with lemon juice and butter for about 20 minutes. Remove and drain. Set aside.
While asparagus cooks, clean mushrooms and cut into thin slices. Rinse and cut tomatoes in half. Rinse and spin dry spinach.
For the vinaigrette, peel onion and finely dice. Rinse lime in hot water, pat dry, finely grate zest and squeeze juice. Coarsely grind pink pepper. Mix lime juice, zest, onion, vinegar, pepper, salt and oil with a whisk.
Toss salad ingredients with vinaigrette and place on 4 plates. Serve immediately.
