Leafy Green Salad with Mushrooms
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 23 min.
Ready in
Calories:
142
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 84.2 μg | (140 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 421 mg | (11 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Endive
- 200 grams mixed Lettuce (such as arugula, spinach leaves, Lollo bionda, sorrel)
- 200 grams Chanterelle
- 1 shallot
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 2 Tbsps white balsamic vinegar
- 1 tsp grainy Mustard
- 1 tsp liquid honey
- 1 handful Edible flowers (such as pansies and rose)
Preparation steps
1.
Rinse endive and separate leaves. Cut if necessary. Rinse lettuce, spin dry and tear into small pieces.
2.
Clean mushrooms and, if necessary, cut into smaller pieces. Peel shallot and chop fine. Sweat chopped shallot in 1 tablespoon hot oil in a pan. Add mushrooms and sauté for 1 to 2 minutes. Season with salt and pepper and remove from heat.
3.
For the dressing, combine the remaining oil with lemon juice, vinegar, mustard and honey. Season with salt and pepper to taste. Mix dressing, lettuces and mushrooms and distribute the salad into bowls. Garnish with edible flowers.
