Mushroom Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
146
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 146 cal. | (7 %) | ||
| Protein | 3.62 g | (4 %) | ||
| Fat | 8.47 g | (7 %) | ||
| Carbohydrates | 14.78 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.13 g | (14 %) |
more nutritional values
| Vitamin A | 678.62 mg | (84,828 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.94 mg | (8 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 1.02 mg | (9 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 26.17 μg | (9 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 4.92 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41.62 mg | (44 %) | ||
| Potassium | 354.73 mg | (9 %) | ||
| Calcium | 87.09 mg | (9 %) | ||
| Magnesium | 22.17 mg | (7 %) | ||
| Iron | 4.97 mg | (33 %) | ||
| Zinc | 0.31 mg | (4 %) | ||
| Saturated fatty acids | 1.05 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Tomatoes
- 2 shallots
- 4 Tbsps balsamic vinegar
- 2 Tbsps Apple juice
- salt
- peppers (freshly ground)
- 2 Tbsps olive oil
- 200 grams Chestnut mushroom
- 2 tsps 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 tsp Canola oil (for the pan)
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.
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