Beans and Bacon Salad with Mushrooms
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
456
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 64 μg | (107 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 677 mg | (17 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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)
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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