Warm Mushroom Salad
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
135
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 135 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 89.8 μg | (150 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 781 mg | (20 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams button Mushroom
- 1 bunch scallions
- 1 garlic clove
- 1 small Zucchini
- 3 Tbsps olive oil
- 1 tsp dried Fresh herbs
- salt
- freshly ground pepper
- 1 Tbsp balsamic vinegar
- 1 tsp honey
- Lettuce (for serving)
Preparation steps
1.
Trim and slice mushrooms. Rinse scallions and cut 2/3 into small rings. Place remaining scallions aside. Peel garlic. Rinse zucchini, trim and chop. Heat 1 tablespoon olive oil in a pan and saute mushrooms, scallions and zucchini for 4-5 minutes. Press garlic, add to the pan, mix and season with herbs de Provence, salt and pepper. Mix remaining olive oil in a bowl with vinegar and honey and season with salt and pepper. Pour vinaigrette over mushroom and zucchini mixture. Arrange lettuce leaves on plates, cover with mushroom mixture and garnish with reserved scallions.
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