Mushroom Salad

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Mushroom Salad
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
146
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie146 kcal(7 %)
Protein3.62 g(4 %)
Fat8.47 g(7 %)
Carbohydrates14.78 g(10 %)
Sugar added0 g(0 %)
Roughage4.13 g(14 %)
Vitamin A678.62 mg(84,828 %)
Vitamin D0 μg(0 %)
Vitamin E0.94 mg(8 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.03 mg(3 %)
Niacin1.02 mg(9 %)
Vitamin B₆0.13 mg(9 %)
Folate26.17 μg(9 %)
Pantothenic acid0.14 mg(2 %)
Biotin4.92 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C41.62 mg(44 %)
Potassium354.73 mg(9 %)
Calcium87.09 mg(9 %)
Magnesium22.17 mg(7 %)
Iron4.97 mg(33 %)
Zinc0.31 mg(4 %)
Saturated fatty acids1.05 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
4 tomatoes
2 shallots
4 tablespoons balsamic vinegar
2 tablespoons Apple juice
salt
peppers (freshly ground)
2 tablespoons olive oil
200 grams Chestnut mushroom
2 teaspoons lemon juice
300 grams mixed Lettuce (such as lettuce, iceberg lettuce, Lollo Rosso, Oakleaf etc.)
1 bunch fresh Fresh herbs (such as chives, parsley, basil, dill)
1 teaspoon Canola oil (for the pan)
How healthy are the main ingredients?
tomatoshallotApple juicesaltolive oil

Preparation steps

1.

Cut tomatoes crosswise, blanch with boiling water, peel and cut in half. Remove seeds and stem and cut into small cubes. Peel shallot and also chop finely.

2.

Mix balsamic vinegar in a bowl with apple juice, salt and pepper and gradually add olive oil. Add tomato and diced shallots and season to taste. Rinse herbs, shake dry, reserve some leaves, finely chop the rest, add to the bowl and mix with the vinaigrette.

3.

Rub mushrooms with a damp cloth, cut into slices and sprinkle with lemon juice.

4.

Rinse lettuce, spin dry and tear into bite-sized pieces.

5.

Heat canola oil in a frying pan and briefly fry mushrooms.

6.

Arrange lettuce on plates, cover with mushrooms and pour vinaigrette over the salad. Serve garnished with remaining herbs.