Fried Porcini Mushroom Salad
Fried Porcini Mushroom Salad - Simple, but so delicious!
Healthy, because
Even smarter
Nutritional values
This delicious yet nutritious salad is rich in fiber from the mushrooms and vitamins from the lettuce and is only 214 calories per serving.
Add some grilled chicken or steak to this salad to make it an entree.
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 822 mg | (21 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 7 ozs mixed Lettuce (such as romaine lettuce, arugula, oak leaf lettuce, lettuce)
- 1 red Bell pepper
- 2 Tomatoes
- 1 Tbsp lemon juice
- salt
- peppers
- 1 pinch sugar
- 14 ozs Porcini mushroom
- 1 garlic clove
- 6 Tbsps olive oil
- Chives
Preparation steps
Rinse and spin dry lettuce, tear into bite-sized peices.
Rinse and dry bell pepper, halve and remove seeds and ribs, cut into small cubes. Blanch tomatoes in boiling water, rinse in cold water and peel. Halve and remove seeeds, cut into small cubes. Mix pepper and tomatoes with lemon juice and season with salt, pepper and 1 pinch of sugar.
Clean porcini mushrooms and cut into slices. Peel and squeeze garlic through a garlic press.
Heat 2 tablespoons of oil in a pan. Saute mushrooms with garlic for about 5 minutes or until golden brown on high heat. Season with salt and pepper.
Rinse chives, shake dry, cut into rings and combine with remaining olive oil.
Arrange lettuce with mushrooms on 4 plates and sprinkle with oil and chives mixture. Top with pepper and diced tomatoes mixture. Serve.
