Mushroom and Arugula Salad
(3 votes)
(3 votes)
Mushroom and Arugula Salad - Simple and delicious.
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
260
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 125.5 μg | (209 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 837 mg | (21 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams button Mushroom
- 1 onion
- 3 Tbsps olive oil
- salt
- peppers
- 1 tsp oregano
- 1 bunch Arugula (80 g)
- 10 Cherry tomatoes
- 2 Tbsps balsamic vinegar
- 1 pc Parmesan (20 g)
Preparation steps
1.
Clean and halve the mushrooms. Peel, halve, and julienne the onion.
2.
Heat 1 teaspoon of the oil in a pan. Sauté the mushrooms and onions over medium heat until all the liquid released from the mushrooms has evaporated. Mix in the oregano, and season to taste with salt and pepper.
3.
Rinse and dry the arugula. Tear into smaller pieces if necessary. Rinse and quarter the tomatoes.
4.
Divide the arugula onto 2 plates. Sprinkle with salt, and drizzle with the vinegar and remaining oil. Top with the mushrooms and tomatoes. Shave the parmesan cheese over the top and serve immediately.
