Arugula Salad with Caper Berries and Mushrooms
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
268
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 107.3 μg | (179 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Arugula
- 12 Radish
- 150 grams button Mushroom
- 1 shallot
- 3 Tbsps Wine vinegar
- 1 tsp sharp Mustard
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 150 grams Feta
- 40 grams caperberry (from a jar)
Preparation steps
1.
Rinse the arugula well and spin dry. Trim and rinse the radishes and cut into thin slices. Wipe the mushrooms with paper towel and also cut into thin slices. Peel the shallots, chop finely and mix with the vinegar and mustard. Stir in the oil and season with salt and pepper.
2.
Toss all salad ingredients with the diced feta and the dressing and divide into bowls. Garnish with caper berries. Serve with a rich olive bread.
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