Salad with Mushrooms
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
89
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 89 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 454 mg | (11 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 handfuls mixed Lettuce (such as Lollo Bianco, Frisée, dandelion)
- 200 grams Daikon radish
- 150 grams mixed Mushrooms (such as Button mushrooms, oyster mushrooms, shiitake mushrooms)
- 1 finely chopped garlic clove
- 3 Tbsps vegetable oil
- 1 Tbsp thyme
- 50 milliliters Vegetable broth
- 2 Tbsps White vinegar
- Dill (for garnish)
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and pluck the lettuce. Arrange on plates or in bowls. Slice the radish into thin threads and distribute over the salad.
2.
Rinse mushrooms and saute in hot oil until brown. Add the garlic and mix. Season with salt and pepper. Add the mushrooms to the salads. Deglaze the used oil with broth and add vinegar. Drizzle the dressing over the salad and serve garnished with dill and thyme.
