Salad with Mushrooms and Clams
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
470
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 11.5 μg | (58 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 60.1 μg | (100 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,087 mg | (27 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 208 μg | (104 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams mussels
- 150 milliliters dry white wine
- 1 bay leaf
- 150 grams mixed Lettuce (arugula, red oak leaf and corn salad)
- 2 Tbsps White vinegar
- 5 Tbsps vegetable oil
- 1 pinch sugar
- Sea salt
- peppers
- 300 grams Mushrooms (such as oyster mushrooms and brown caps)
- 150 grams Prosciutto
- 60 grams Walnut
Preparation steps
1.
Rinse the clams thoroughly and throw away opened shells. Boil the wine with the bay leaf in a pot. Add the clams, cover and cook for about 4 minutes until the clams are open. Throw away closed clams. Remove the clams from the pot, let cool and remove the clam meat. Keep 2-3 tablespoons of broth.
2.
Rinse the lettuce, spin dry and pluck into small pieces. Arrange on plates.
3.
For the dressing, mix the broth with vinegar, 3-4 tablespoons of oil, and season with sugar, salt and pepper to taste.
4.
Clean the mushrooms and cut into slices or strips. Saute in a hot pan with the remaining oil. Pick apart the prosciutto. Mix the walnuts and the clam meat, season with pepper and a little salt. Spread on the salad, drizzle the dressing over the top and serve.
