Mixed Bean Salad with Chanterelle Mushrooms and Frisee
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
205
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 50.3 μg | (84 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 722 mg | (18 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 200 grams yellow Beans
- 200 grams green Beans
- ½ head Frisée
- 1 head Radicchio
- 1 little yellow Zucchini
- 200 grams fresh Chanterelle
- For the marinade
- 1 Red onion
- 1 garlic clove
- 4 Tbsps White vinegar
- 5 Tbsps olive oil
- 2 tsps Walnut oil
- salt
- freshly ground peppers
- Tarragon (optional)
- 1 sprig thyme
Preparation steps
1.
Bring a large pot of salted water to a boil. Rinse the beans, trim and cut in half or thirds. Blanch until al dente, about 3 minutes, strain and immediately run under cold water until cooled then drain again.
2.
Core the lettuce, rinse the leaves and let drain in a colander.
3.
Rinse the zucchini and cut into thin slices. Wipe the chanterelles and cut in half if large. Tear the lettuce leaves into bite-sized pieces and mix with the other salad ingredients in a large serving bowl or on 4 serving plates.
4.
For the marinade: Dice the onion and finely chop the garlic. Pluck the herbs. Mix the onion, garlic and herbs with the vinegar and oil and season with salt and pepper. Drizzle over the salad to serve.
