Mixed Green Salad with Mushrooms and Potato Pancakes
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
1705
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,705 cal. | (81 %) | ||
| Protein | 156 g | (159 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 149 g | (99 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 177.8 g | (593 %) |
more nutritional values
| Vitamin A | 23.5 mg | (2,938 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 73.5 mg | (613 %) | ||
| Vitamin K | 16,159.1 μg | (26,932 %) | ||
| Vitamin B₁ | 6.1 mg | (610 %) | ||
| Vitamin B₂ | 4.4 mg | (400 %) | ||
| Niacin | 71.7 mg | (598 %) | ||
| Vitamin B₆ | 7.3 mg | (521 %) | ||
| Folate | 5,183 μg | (1,728 %) | ||
| Pantothenic acid | 16.2 mg | (270 %) | ||
| Biotin | 269.1 μg | (598 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1,402 mg | (1,476 %) | ||
| Potassium | 38,972 mg | (974 %) | ||
| Calcium | 2,668 mg | (267 %) | ||
| Magnesium | 1,164 mg | (388 %) | ||
| Iron | 42.1 mg | (281 %) | ||
| Iodine | 244 μg | (122 %) | ||
| Zinc | 38.6 mg | (483 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 1,687 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 130 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 mixed Lettuce (such as Lollo Rosso, Oakleaf, Raddicchio, frisee)
- 300 grams mixed Mushrooms (seasonal)
- 1 Tbsp lemon juice
- 2 Tbsps butter
- ½ bunch parsley
- 5 Tbsps olive oil
- 2 Tbsps Tarragon vinegar
- ½ tsp Mustard
- salt
- freshly ground peppers
Preparation steps
1.
Rinse salad greens, shake dry and tear into bite-size pieces. Wipe mushrooms clean with a paper towel, slice and sprinkle with lemon juice. In a pan over high heat, melt butter. Add mushrooms and cook briefly on all sides. Season with salt and pepper and set aside. Rinse and finely chop parsley. Make dressing: Whisk together vinegar, mustard and oil and season with salt and pepper. Stir in chopped parsley.
2.
Peel, rinse and coarsely grate potatoes. Combine with egg yolk in a bowl and season with salt and pepper. In batches, fry potato pancakes (a total of 8) in melted butter until golden-brown on both sides. Keep warm in a 70°C (approximately 150°C) oven.
3.
Toss salad greens and mushrooms with dressing and serve with potato pancakes.
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