Green Salad with Mushrooms and White Ale Vinaigrette
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 39.8 μg | (66 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 27.1 μg | (60 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,004 mg | (25 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 11.9 mg | (79 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 2 handfuls mixed Lettuce (such as spring greens, leaf lettuce and arugula)
- ½ bunch Radish
- ½ Cucumber
- 600 grams fresh Chanterelle
- 1 garlic clove
- 1 Tbsp butter
- 1 Radicchio
- For the dressing
- 6 Tbsps White ale
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
- ½ tsp honey
- 1 tsp sweet Mustard
- salt
- freshly ground peppers
- For serving
- 4 slices toasted Whole Wheat Bread
Preparation steps
1.
Rinse lettuce, spin dry, trim if necessary and tear into bite-size pieces. Rinse and trim radishes and cut into thin slices. Rinse cucumber and cut diagonally into thin slices.
2.
Rinse mushrooms and dry with paper towels. Peel garlic, chop finely and sauté in melted butter until translucent. Add mushrooms to garlic, sauté until mushroom liquid cooks away and season with salt and pepper.
3.
Rinse and trim radicchio, remove stalk and cut into slices.
4.
Toss lettuce, radishes and cucumbers and place on plates with radicchio and mushrooms.
5.
For the dressing, mix ale, oil, wine, honey and mustard and season to taste with salt and pepper. Drizzle dressing over salad and serve with toasted rye bread.
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