Carrot and Mushroom Salad

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Carrot and Mushroom Salad
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
116
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie116 kcal(6 %)
Protein3 g(3 %)
Fat5 g(4 %)
Carbohydrates11 g(7 %)
Sugar added1 g(4 %)
Roughage4.1 g(14 %)
Vitamin A1.7 mg(213 %)
Vitamin D1 μg(5 %)
Vitamin E2 mg(17 %)
Vitamin K50 μg(83 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.2 mg(14 %)
Folate34 μg(11 %)
Pantothenic acid1.4 mg(23 %)
Biotin13.1 μg(29 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C14 mg(15 %)
Potassium598 mg(15 %)
Calcium33 mg(3 %)
Magnesium24 mg(8 %)
Iron1.2 mg(8 %)
Iodine14 μg(7 %)
Zinc0.6 mg(8 %)
Saturated fatty acids0.5 g
Uric acid49 mg
Cholesterol0 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
400 grams carrots
200 grams button Mushroom
½ bunch parsley
4 Tbsps lemon juice
5 Tbsps Marsala wine (or Madeira)
1 tsp liquid honey
salt
white peppers
2 Tbsps grapeseed oil (or wheat germ oil)
How healthy are the main ingredients?
carrotgrapeseed oilparsleyhoneysalt

Preparation steps

1.

Rinse and trim the carrots and boil for 15 minutes until al dente. Drain and leave to cool slightly. Peel and cut lengthwise into thin slices.

2.

Trim the mushrooms and cut into slices. Arrange with the carrots on two plates.

Rinse the parsley, shake dry and chop finely.

Mix the lemon juice, Marsala and honey and season with salt and pepper. Stir in the oil.

3.

Drizzle the dressing over the salad and serve garnished with parsley.