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Salad of Squid and Pickled Mushrooms

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Salad of Squid and Pickled Mushrooms
241
calories
Calories
0
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moderate
Difficulty
30 min.
Preparation
Nutritions
Fat14.1 g
Saturated Fat Acids0 g
Protein25.5 g
Roughage0 g
Sugar added0 g
Calorie241
1 serving contains
Calories241
Protein/g25.5
Fat/g14.1
Saturated fatty acids/g0
Carbohydrates/g3
Added sugar/g0
Roughage/g0
Bread exchange unit0
Cholesterol/mg0
Uric acid/mg0
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0
Vitamin B₆/mg0
Folate/μg0
Pantothenic acid/mg0
Biotin/μg0
Vitamin B₁₂/μg0
Vitamin C/mg0
Potassium/mg0
Calcium/mg0
Magnesium/mg0
Iron/mg0
Iodine/μg0
Zinc/mg0

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
600 grams
kitchen-ready Cuttlefish (or frozen)
300 grams
pickled in oil Mushrooms
2
2 tablespoons
Oregano (for sprinkling)
1 tablespoon
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Preparation steps

Step 1/1

Rinse the squid and roughly chop. Add the mushrooms to a colander and drain well over a bowl to reserve the oil. Peel the garlic cloves and finely chop. Place 2 tablespoons of the reserved oil in a pan cook the garlic and squid over low heat for about 8-10 minutes. Add salt and pepper and sprinkle with a little oregano. Whisk together the remaining oil, vinegar, salt and pepper. Place the squid and mushrooms in a dish and drizzle with the dressing. Serve with bread.

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