Spinach Salad with Mushrooms, Egg and Walnuts
(2 votes)
(2 votes)
Spinach salad with mushrooms, egg and walnuts - Quick to prepare and simply delicious!
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
265
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 30.4 μg | (68 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 616 mg | (15 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 223 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- 200 grams Spinach
- 4 stalks parsley
- 150 grams button Mushroom
- 1 tsp butter
- 80 grams Walnut
- salt
- peppers
- 4 Tbsps balsamic vinegar
Preparation steps
1.
Cook eggs in a pot of boiling water for 9-10 minutes until hard.
2.
Meanwhile, rinse spinach, trim and spin dry. Rinsee parsley, shake dry and chop leaves.
3.
Trim mushrooms and cut into slices. Heat butter in a pan and sauté mushrooms over high heat for 5 minutes.
4.
While mushrooms cook, toast walnuts in a second dry pan until fragrant.
5.
Drain eggs, rinse with cold water, peel, cut into quarters and season with salt and pepper.
6.
Deglaze the pan with mushrooms with balsamic vinegar and add parsley.
7.
To serve, arrange spinach onto 4 plates. Cover with mushrooms, walnuts and eggs and serve immediately.
