Beans and Bacon Salad with Mushrooms

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Beans and Bacon Salad with Mushrooms
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
456
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie456 cal.(22 %)
Protein8 g(8 %)
Fat43 g(37 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.8 μg(9 %)
Vitamin E1.2 mg(10 %)
Vitamin K64 μg(107 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.4 mg(29 %)
Folate94 μg(31 %)
Pantothenic acid2.3 mg(38 %)
Biotin21.5 μg(48 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C34 mg(36 %)
Potassium677 mg(17 %)
Calcium131 mg(13 %)
Magnesium45 mg(15 %)
Iron2 mg(13 %)
Iodine21 μg(11 %)
Zinc1 mg(13 %)
Saturated fatty acids21.6 g
Uric acid92 mg
Cholesterol66 mg
Complete sugar6 g

Ingredients

for
4
For the salad
500 grams green Beans
300 grams small button Mushroom
1 Tbsp butter
1 Tbsp olive oil
100 grams Bacon (thinly sliced)
salt
freshly ground peppers
2 Tbsps lemon juice
For the dressing
1 Tbsp chopped parsley
2 Tbsps lemon juice
1 Tbsp White vinegar
100 grams Crème fraiche
100 grams Whipped cream
salt
freshly ground peppers
Tabasco sauce (to taste)
How healthy are the main ingredients?
Whipped creamolive oilparsleysalt

Preparation steps

1.

For the salad, rinse and trim the beans and cut off the ends. Wipe the mushrooms and cut off the stem ends. Cut the bacon into bite-sized pieces.

2.

Cook the beans in heavily salted boiling water for about 10 minutes. Drain, plunge immediately into ice cold water and drain again.

Fry the bacon in a pan until crispy, remove and set aside.

3.

Add the butter and olive oil to the pan and sauté the mushrooms briefly. Drizzle with the lemon juice and season with salt and pepper.

4.

For the dressing, mix the lemon juice, crème fraîche and cream and season with salt, pepper and Tabasco sauce. Stir in the parsley.

5.

Arrange the beans, mushrooms and bacon on plates and serve drizzled with the dressing.

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