Green Salad with Yellow Tomato Vinaigrette and Mushrooms
with fried oyster mushrooms and yellow tomatoes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
131
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 131 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 201.9 μg | (337 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 821 mg | (21 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 yellow Tomatoes
- 2 Tbsps balsamic vinegar
- 1 Tbsp Pear juice
- 1 tsp Maple syrup
- 1 generous pinch ground ginger
- 1 Tbsp Safflower oil
- 100 grams Oyster mushrooms
- 300 grams mixed Lettuce
- 1 bunch fresh Fresh herbs
- 1 tsp Canola oil
Preparation steps
1.
Blanch the yellow tomatoes in a pot of boiling water. Peel the tomatoes, cut in half, remove seeds and cut into cubes.
2.
In a bowl, whisk the balsamic vinegar with the pear juice, maple syrup, ginger and oil. Stir in the tomatoes.
3.
Wipe the oyster mushrooms with a damp paper towel and cut into strips. Rinse the lettuce, spin dry and tear into bite-sized pieces.
4.
Rinse the herbs, shake dry, pluck leaves and reserve some for later use. Finely chop the remaining herbs and stir into the dressing.
Heat the oil in a skillet. Add the oyster mushrooms and cook until golden. Season with salt to taste.
5.
Arrange the lettuce on plates. Top with the oyster mushrooms and drizzle the dressing on top. Serve garnished with the herbs.
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