Mushroom Bread Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
733
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 733 cal. | (35 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 48.2 μg | (80 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 521 mg | (13 %) | ||
| Calcium | 456 mg | (46 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams stale white bread
- 5 Tbsps olive oil
- Sea salt
- freshly ground peppers
- 100 grams button Mushroom
- 1 garlic clove
- 2 Tbsps freshly chopped parsley
- 2 Tbsps lemon juice
- 2 Tbsps white balsamic vinegar
- 60 grams Parmesan
Preparation steps
1.
Preheat the broiler.
2.
Thinly slice the bread, then break into large pieces and place on a baking sheet. Drizzle with 2-3 tablespoons of oil, then season with salt and pepper. Toast until golden brown under the broiler, about 5 minutes. Turn halfway through cooking. Remove from the oven and cool briefly.
3.
Clean the mushrooms and thinly slice.
4.
For the dressing, peel and finely chop the garlic. Mix with the parsley, lemon juice, balsamic vinegar, and the remaining oil. Season to taste with salt and pepper.
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