Salad with Vegetables and Mushrooms
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
180
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 133.2 μg | (222 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,062 mg | (27 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams mixed Lettuce (such as Lollo Rosso, young Romana)
- 1 small, green Zucchini
- 1 small, yellow Zucchini
- 1 organic lemon
- 500 grams mixed Wild mushroom (such as porcini mushrooms, chestnuts)
- 1 onion
- 4 Tbsps Canola oil
- 100 milliliters dry white wine
- 1 tsp white peppercorns
- 2 Tbsps lingonberry (from the jar)
- salt
- freshly ground peppers
- 1 pinch sugar
- 4 Tbsps chopped parsley
Preparation steps
1.
Rinse and trim the lettuce and tear into bite-sized pieces. Rinse the zucchinis and cut lengthwise into thin strips. Rinse the lemon in hot water, pat dry, grate some zest and squeeze out the juice. Wipe the mushrooms and cut smaller if necessary.
Peel and finely chop the onion and sauté in 2 tablespoons of oil. Add the mushrooms and cook for another 2-3 minutes. Then pour in the white wine and add the peppercorns, lemon zest and lingonberries. Simmer for about 5 minutes over low heat.
2.
For the dressing, mix the remaining oil with the lemon juice and season with salt, pepper and sugar.
3.
Arrange the salad ingredients in bowls and distribute the mushroom mixture on top. Drizzle with the dressing and serve garnished with parsley.
