Salad with Cremini Mushrooms and Chestnuts
(1 vote)
(1 vote)
Salad with Cremini Mushrooms and Chestnuts - Herbal-crisp salad enjoyment.
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 40 μg | (89 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 865 mg | (22 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 6 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams young Spinach
- 500 grams Cépe mushrooms
- 1 garlic clove
- 100 grams peeled Hazelnuts
- 2 red onions
- 2 Tbsps light balsamic vinegar
- 5 Tbsps olive oil
- salt
- peppers
- 1 Tbsp red peppercorns
- 1 pc Parmesan (30 grams)
Preparation steps
1.
Rinse and spin dry spinach. Clean chestnuts and cut into bite size pieces. Peel garlic.
2.
Chop nuts coarsely, fry in a dry frying pan over medium heat until fragrant, remove and set aside. Peel onions and cut into strips.
3.
For the dressing, mix vinegar with 4 tablespoons olive oil and season with salt and pepper.
4.
Heat remaining olive oil in a pan. Sauté mushrooms over high heat for 2 minutes sharp. Press garlic, add onions and fry both about 10 minutes on low heat. Season with peppercorns and salt and remove from heat.
5.
Distribute spinach onto 4 plates, divide mushrooms and nuts and drizzle with dressing. Garnish with Parmesan cheese and serve.
