Fried Porcini Mushroom Salad

5
Average: 5 (1 vote)
(1 vote)
Fried Porcini Mushroom Salad

Fried Porcini Mushroom Salad - Simple, but so delicious!

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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
214
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie214 kcal(10 %)
Protein8 g(8 %)
Fat16 g(14 %)
Carbohydrates9 g(6 %)
Sugar added1 g(4 %)
Roughage10.2 g(34 %)
Vitamin A0.5 mg(63 %)
Vitamin D3.1 μg(16 %)
Vitamin E4.9 mg(41 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin10.7 mg(89 %)
Vitamin B₆0.5 mg(36 %)
Folate102 μg(34 %)
Pantothenic acid3.1 mg(52 %)
Biotin19.1 μg(42 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C149 mg(157 %)
Potassium822 mg(21 %)
Calcium99 mg(10 %)
Magnesium46 mg(15 %)
Iron2.4 mg(16 %)
Iodine6 μg(3 %)
Zinc2 mg(25 %)
Saturated fatty acids2.5 g
Uric acid125 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
7 ounces mixed Lettuce (such as romaine lettuce, arugula, oak leaf lettuce, lettuce)
1 red Bell pepper
2 tomatoes
1 tablespoon lemon juice
salt
peppers
1 pinch sugar
14 ounces Porcini mushroom
1 garlic clove
6 tablespoons olive oil
Chives
How healthy are the main ingredients?
Porcini mushroomolive oilsugartomatosaltgarlic clove

Preparation steps

1.

Rinse and spin dry lettuce, tear into bite-sized peices.

2.

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.

3.

Clean porcini mushrooms and cut into slices. Peel and squeeze garlic through a garlic press.

4.

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.

5.

Rinse chives, shake dry, cut into rings and combine with remaining olive oil.

6.

Arrange lettuce with mushrooms on 4 plates and sprinkle with oil and chives mixture. Top with pepper and diced tomatoes mixture. Serve.