Bread Salad with Mushrooms and Leek
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 8 min.
Ready in
Calories:
325
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 6.05 g | (6 %) | ||
| Fat | 22.12 g | (19 %) | ||
| Carbohydrates | 28.42 g | (19 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3.62 g | (12 %) |
more nutritional values
| Vitamin A | 46.31 mg | (5,789 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.21 mg | (2 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 3.22 mg | (27 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 27.45 μg | (9 %) | ||
| Pantothenic acid | 1.19 mg | (20 %) | ||
| Biotin | 0.31 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5.98 mg | (6 %) | ||
| Potassium | 322.7 mg | (8 %) | ||
| Calcium | 32.46 mg | (3 %) | ||
| Magnesium | 27.16 mg | (9 %) | ||
| Iron | 2.16 mg | (14 %) | ||
| Zinc | 0.86 mg | (11 %) | ||
| Saturated fatty acids | 3.01 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 day-old Baguette (or ciabatta, about 300 g)
- 6 sprigs rosemary
- 1 stalk Leeks
- 300 grams shiitake mushrooms
- 300 grams Chestnut mushroom
- 1 garlic clove
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 6 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 pinch sugar
Preparation steps
1.
Cut baguette into slices and place into a large bowl. Rinse rosemary, shake dry, strip off leaves from 2 sprigs and chop finely. Halve leek lengthwise, rinse and slice thinly. Clean shiitake and button mushrooms and cut into slices. Peel garlic and chop finely.
2.
Heat 1-2 tablespoons of oil in a pan and saute mushrooms for a few minutes. Add garlic and leek and saute, stirring, for about 5-7 minutes on medium heat. Season with salt, pepper and rosemary. Remove from heat and let cool slightly.
3.
Whisk the rest of oil with vinegar, lemon juice, sugar, salt and pepper. Add vegetables and dressing to bread and mix well. Let stand for at least 30 minutes.
4.
Season to taste and serve garnished with rosemary.
