Grilled Mushrooms on Green Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
231
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 3.09 g | (3 %) | ||
| Fat | 21.23 g | (18 %) | ||
| Carbohydrates | 8.8 g | (6 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.97 g | (10 %) |
more nutritional values
| Vitamin A | 185.67 mg | (23,209 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.05 mg | (0 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.01 mg | (1 %) | ||
| Niacin | 0.21 mg | (2 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 17.94 μg | (6 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13.78 mg | (15 %) | ||
| Potassium | 118.31 mg | (3 %) | ||
| Calcium | 51.26 mg | (5 %) | ||
| Magnesium | 10.16 mg | (3 %) | ||
| Iron | 1.24 mg | (8 %) | ||
| Zinc | 0.14 mg | (2 %) | ||
| Saturated fatty acids | 2.67 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 Endive
- 1 small Radicchio
- 1 small Endive
- 100 grams lamb's lettuce
- 3 Tbsps Fruit Vinegar
- 4 Tbsps olive oil
- 4 Tbsps Vegetable broth
- 1 tsp Mustard
- salt
- freshly ground peppers
- 1 pinch sugar
- 2 Tbsps scallions
- 2 Tbsps Pine nuts
- For the mushrooms
- 200 grams button Mushroom
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 6 Sage (finely chopped)
- salt
- freshly ground peppers
Preparation steps
1.
For the salad: rinse salad greens and spin dry.
2.
For the mushrooms: clean mushrooms and cut into 0.5 cm (approximately 1/5 inch) thick slices.
3.
Whisk vinegar with mustard, sugar, vegetable broth and oil, season with salt and pepper.
4.
Whisk oil with lemon juice and sage leaves and brush mushroom slices with the mixture.
5.
Arrange mushroom slices in a grill pan or under a hot broiler and cook for about 1 minute per side, watching carefully. Season with salt and pepper.
6.
Toss salad with the dressing and arrange on plates.
7.
Top with mushrooms and sprinkle with pine nuts and chives. Serve.
