Spinach Salad with Mushrooms, Egg and Walnuts

4.5
Average: 4.5 (2 votes)
(2 votes)
Spinach Salad with Mushrooms, Egg and Walnuts

Spinach salad with mushrooms, egg and walnuts - Quick to prepare and simply delicious!

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Health Score:
Health Score
9,9 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
265
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie265 kcal(13 %)
Protein13 g(13 %)
Fat22 g(19 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.4 μg(12 %)
Vitamin E7 mg(58 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.3 mg(21 %)
Folate138 μg(46 %)
Pantothenic acid1.8 mg(30 %)
Biotin30.4 μg(68 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C30 mg(32 %)
Potassium616 mg(15 %)
Calcium112 mg(11 %)
Magnesium71 mg(24 %)
Iron3.8 mg(25 %)
Iodine19 μg(10 %)
Zinc1.9 mg(24 %)
Saturated fatty acids4.2 g
Uric acid54 mg
Cholesterol223 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
200 grams
4 sprigs
150 grams
1 teaspoon
80 grams
4 tablespoons

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.