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Carrot and Mushroom Salad
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
116
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 50 μg | (83 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 598 mg | (15 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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)
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.
3.
Drizzle the dressing over the salad and serve garnished with parsley.
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