Spinach Salad with Mushrooms
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
161
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 214.4 μg | (357 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams fresh Spinach
- 250 grams Cherry tomatoes
- 100 grams Green beans
- 300 grams button Mushroom
- salt
- peppers
- 2 Tbsps White vinegar
- 2 Tbsps clarified butter
- 50 grams Parmesan (thinly sliced)
Preparation steps
1.
Rinse and dry the spinach. Rinse and halve the tomatoes. Rinse the beans and cut into pieces. Blanch the beans in boiling salted water for 8-12 minutes until al dente. Rinse under cold water and drain well.
2.
Clean the mushrooms, and pat dry with paper towels. Sauté until golden brown in butter. Mix the spinach with the tomatoes, beans, and mushrooms. Drizzle with the vinegar, and season to taste with salt and pepper. Garnish by sprinkling with the parmesan.
