Colorful Salad with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 127 cal. | (6 %) | ||
| Protein | 3.37 g | (3 %) | ||
| Fat | 7.33 g | (6 %) | ||
| Carbohydrates | 13.11 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.25 g | (14 %) |
| Vitamin A | 671.48 mg | (83,935 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.85 mg | (7 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 1.14 mg | (10 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 26.56 μg | (9 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Biotin | 6.15 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46.31 mg | (49 %) | ||
| Potassium | 405.26 mg | (10 %) | ||
| Calcium | 77.02 mg | (8 %) | ||
| Magnesium | 20.62 mg | (7 %) | ||
| Iron | 4.75 mg | (32 %) | ||
| Zinc | 0.31 mg | (4 %) | ||
| Saturated fatty acids | 0.88 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 5 Tomatoes
- 2 shallots
- 1 Tbsp olive oil
- 2 Tbsps balsamic vinegar
- salt
- black peppers
- 300 grams mixed Lettuce (such as Oakleaf, Lollo Bionda, Batavia, Iceberg)
- 150 grams Chestnut mushroom (or pink mushrooms)
- 2 Tbsps lemon juice
- 1 Tbsp sunflower oil
- ½ bunch Basil
- Tarragon
- Basil flowers
Preparation steps
Blanch 3 Tomatoes in a pot of boiling water for a few seconds, drain, peel, quarter, core and dice. Peel shallots, chop finely and sauté in a pan with olive oil until soft, add diced tomatoes and sauté briefly. Deglaze the pan with vinegar and season with salt and pepper. Let simmer for about 5 minutes and then let cool.
Meanwhile, wipe mushrooms with paper towel, cut into slices and sprinkle with lemon juice.
Rinse lettuce, trim, spin dry and tear into bite-size pieces. Arrange lettuce on four plates. Rinse remaining tomatoes, remove stalk, cut into slices and place on lettuce. Rinse herbs, shake dry, set some aside, finely chop remaining, stir into the tomato vinaigrette and season with balsamic vinegar and pepper. Sauté mushrooms in a pan with hot oil. Add fried mushrooms and tomato vinaigrette to the plates, sprinkle with reserved herbs and basil flowers about serve immediately.
