Orang- Mushroom Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
278
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 767 mg | (19 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 handful lamb's lettuce
- 1 Radicchio
- 4 Oranges
- 2 Tbsps lemon juice
- 1 tsp freshly grated ginger
- 1 Tbsp honey
- 2 Tbsps grapeseed oil
- 3 Tbsps Pine nuts
- salt
- peppers
- 200 grams button Mushroom
- 1 Tbsp butter
- 1 Tbsp vegetable oil (for cooking)
Preparation steps
1.
Rinse and trim the mache and the radicchio. Remove the stalk from the radicchio and cut into bite-sized pieces. Peel the oranges thoroughly, making sure to remove all of the bitter white pith. Remove the whole fruit segments, collecting any juice created in a bowl. Squeeze the remaining pulp of any juice into the bowl. Mix the orange juice, lemon juice, ginger, honey, and oil. Mix until thoroughly combined. Toast the pine nuts slightly in a dry pan.
2.
Cut the mushrooms into thick slices. Heat the vegetable oil in a pan, and sauté briefly. Remove from the heat and cool briefly. Arrange the orange segments, mushrooms, mache, and radicchio on a plate. Sprinkle with the pine nuts, drizzle with the dressing, and serve.
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