Autumn Salad with Cheese and Mushrooms
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
175
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 86.3 μg | (144 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams mixed Lettuce (such as iceberg lettuce or arugula)
- 1 Red onion
- 500 grams mixed Wild mushroom (such as ceps, chanterelles and maitakes)
- 1 garlic clove
- ½ tsp freshly chopped thyme
- ½ tsp freshly chopped rosemary
- salt
- freshly ground peppers
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- 50 grams freshly grated Parmesan
Preparation steps
1.
Rinse the lettuce, shake dry and trim. Peel the onion and cut into thin wedges. Wipe the mushrooms with a clean cloth, chop and sauté in olive oil until tender. Mince the garlic, add to the mushrooms along with the herbs and sauté until the liquid is completely evaporated. Season with salt and pepper and remove from the heat.
2.
Whisk the vinegar and olive oil together and season with salt and pepper. Drizzle over the combined lettuce and onion and toss to combine. Transfer to serving plates along with the mushrooms and sprinkle with Parmesan.
