Autumn Salad with Chanterelles
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
264
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 985 mg | (25 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 10.2 mg | (68 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lollo rossa (or oak leaf lettuce)
- 500 grams Chanterelle (or mixed mushrooms)
- 1 onion
- 1 garlic clove
- 400 grams potatoes (day old)
- 2 Tbsps sunflower oil
- salt
- 1 Tbsp clarified butter
- freshly ground peppers
- 2 Tbsps White vinegar
- 1 tsp medium hot Mustard
- 1 Tbsp lemon juice
- 1 tsp sugar
- 3 Tbsps Hazelnut oil
Preparation steps
1.
Rinse, trim, and dry the lettuce. Clean the mushrooms and cut into bite-sized pieces. Peel and finely chop the onion. Peel and chop the garlic.
2.
Cut the potatoes into bite-sized slices. Sauté the potatoes in the oil, then season with salt. Sauté the mushrooms and garlic in the butter, then season to taste with salt and pepper.
3.
For the dressing, mix the vinegar, mustard, lemon juice, and sugar. Gradually incorporate the hazelnut oil, then season to taste with salt and pepper. Drizzle the lettuce with the dressing, then gently mix in the coold potatoes and lukewarm mushrooms. Sprinkle with the onions and serve.
