Salad with Mushrooms and Crispy Bacon
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
184
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 184 kcal | (9 %) | ||
| Protein | 2.6 g | (3 %) | ||
| Fat | 19.1 g | (16 %) | ||
| Carbohydrates | 1 g | (1 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams lamb's lettuce
- 125 grams button Mushroom
- and 1 tablespoon of walnut oil Sunflower seed
- and 2 tablespoons of white wine vinegar Pumpkin
- 3 Tbsps vegetable oil
- Salt freshly ground pepper
- 1 pinch sugar
- 2 strips Danish Bacon (each about 10 grams)
Preparation steps
1.
Rinse lettuce thoroughly and drain in a sieve. Rinse and slice mushrooms. Toast sunflower seeds in a dry pan.
2.
Whisk vinegar with two types of oil and season with salt, pepper and sugar. Spread lettuce and mushrooms on plates and toss with the dressing.
3.
Cut pumpkin into small cubes and sprinkle together with sunflower seeds over salad.
4.
Cut bacon into pieces and cook until crispy. Drain on paper towels briefly. Sprinkle over salad and serve.
