Belgian Endive and Mushroom Salad with Bresaola
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
253
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 678 mg | (17 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Endive
- 250 grams button Mushroom
- 1 shallot
- 1 Tbsp parsley (chopped)
- 1 tsp Mustard
- 2 Tbsps lemon juice
- 3 Tbsps White vinegar
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 1 pinch sugar
- 100 grams Bresaola (very thin slices)
Preparation steps
1.
Rinse the Belgian endives, pat dry and cut into strips.
2.
Trim the mushrooms and cut into thin slices.
3.
Peel the shallot and chop finely.
4.
For the salad dressing, mix the lemon juice with vinegar, sugar and mustard, and season with salt and pepper. Pour in the oil while stirring gradually with a whisk. Stir the shallot and parsley into the dressing.
Toss the endives and mushroom slices well with the salad dressing, and serve with bresaola.
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