Mushroom Salad with Prosciutto
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 26 min.
Ready in
Calories:
354
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 29.3 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 886 mg | (22 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 handful Fresh herbs (basil and parsley)
- 4 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 6 Tbsps olive oil
- 1 pinch sugar
- salt
- freshly ground peppers
- 600 grams mixed Mushrooms (ceps and chanterelles)
- 1 shallot
- 1 garlic clove
- 8 slices Prosciutto
- 50 grams Parmesan
Preparation steps
1.
Rinse the herbs, shake dry, pluck from stems and puree in the blender with the vinegar, 1-2 tablespoons of water, lemon juice and 4 tablespoons oil. Season to taste with sugar, salt and pepper.
2.
Clean the mushrooms and leave whole or cut into pieces depending on the size. In a large, hot skillet sauté mushrooms vigorously in remaining oil for 1-2 minutes. Peel shallot and garlic, add to the mushrooms and fry for about 2 minutes. Cut slices of prosciutto in half, add to the mushrooms and cook together 1-2 minutes. Season with salt and pepper. Arrange on plates and drizzle with the dressing. Top with shaved Parmesan and serve.
3.
Serve with toasted bread, if desired.
