Mushroom, Brie and Grapefruit Salads
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
325
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Romaine lettuce about 350 grams (approximately 12 ounces)
- 80 grams button Mushroom
- 150 grams Brie
- 2 pink Grapefruit
- 1 tsp Dijon Mustard
- 1 Tbsp honey
- 4 Tbsps olive oil
- 1 Tbsp finely chopped parsley
- salt
- 1 Tbsp pickled green peppers
- parsley (for garnish)
Preparation steps
1.
Rinse the lettuce, spin dry and tear into bite-sized pieces. Wipe the mushrooms with a damp cloth and slice thinly. Cut the brie into slices. Peel the grapefruits and cut out the segments, collecting any juice in the process. Whisk the grapefruit juice with the mustard, honey, olive oil, and chopped parsley. Season with salt and pepper.
2.
Divide the lettuce, mushrooms, brie and grapefruit segments into salad bowls and drizzle with the dressing. Sprinkle with pickled green peppers, garnish with parsley and serve.
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