Mushroom and Artichoke Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 50.4 g | (168 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 334 μg | (111 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 28.2 μg | (63 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,929 mg | (48 %) | ||
| Calcium | 251 mg | (25 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 390 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 6 small Artichoke (may substitute 2 cans artichoke hearts)
- 2 lemons
- 200 grams button Mushroom
- 2 Tomatoes
- salt
- freshly ground pepper
- 4 Tbsps olive oil
Preparation steps
Trim artichokes stems. Cut off the upper thirds of artichokes with a sharp knife. Remove tough outer leaves. Snip tops of leaves with kitchen scissors. Quarter artichokes. Halve lemon. Cut half of lemon into slices and squeeze juice from the other half.
Bring a large pot of salted water to a boil. Add lemon slices and artichokes and cook over medium heat until artichokes are al dente, 10-15 minutes. Drain.
Wipe mushrooms clean and cut into thick slices. Rinse tomatoes, pat dry, cut in half, remove seeds and cut tomatoes into large cubes.
Arrange artichoke quarters, mushrooms and tomatoes on plates and sprinkle with lemon juice. Season well with salt and pepper and drizzle with oil. Cut remaining lemon lengthwise into eighths and serve with salads.
