Mushroom and Potato Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
219
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams cooked, waxy potatoes (cooled)
- vegetable oil
- salt
- 1 Iceberg lettuce
- 50 grams Arugula
- 1 organic lemon
- 150 grams Yogurt (0.1% fat)
- 1 pinch sugar
- 200 grams Porcini mushroom
- ½ tsp Caraway
- ½ tsp Coriander
- Red pepper flakes
Preparation steps
1.
Peel and slice the potatoes. Saute the potatoes in 1-2 tablespoons of hot oil for about 10 minutes, until golden brown. Season with salt and cool until lukewarm.
2.
Rinse the lettuce and arugula and shake dry. Chop into small bite size pieces.
3.
Rinse the lemon in hot water and zest. Squeeze the juice and stir into the yogurt. Add 1-2 tablespoons of water and season with sugar and salt.
4.
Rinse and slice the mushrooms. Saute in 1-2 tablespoons of hot oil for 2-3 minutes, until golden brown. Season with salt.
5.
Divide the lettuce on plates. Drizzle with the dressing and cover with the potatoes and mushrooms. Crush the caraway, coriander and chile flakes in a mortar and sprinkle with the lemon zest over the salad. Serve immediately.
