Dressed Mushroom Salad
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 32 min.
Ready in
Calories:
190
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 43.4 μg | (72 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 395 mg | (10 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For Pan-Fried Mushrooms with Green Salad
- 2 tsps vegetable oil
- 3 cups crimini Mushrooms (cleaned and sliced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 cups mixed Baby greens (rinsed and trimmed)
- 1 cup fresh Raspberries (rinsed and picked over)
- For Raspberry Balsamic Vinaigrette
- 1 cup fresh Raspberries
- 1 Tbsp granulated sugar
- ⅔ cup white balsamic vinegar
- ¼ cup good-quality olive oil
- 1 Tbsp honey
- ½ tsp salt
Preparation steps
1.
For Pan-Fried Mushrooms with Green Salad:
2.
Heat oil in a skillet over set medium-high heat. Add mushrooms, and cook, stirring frequently for 5 to 7 minutes, or until nicely browned. Season to taste with salt and pepper.
3.
In a large bowl combine greens and raspberries and divide among plates. Top with cooked mushrooms and drizzle to taste with vinaigrette.
4.
For Raspberry Balsamic Vinaigrette:
5.
In a medium bowl, combine raspberries and sugar together; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.
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