Green Salad with Cheese, Mushrooms and Ham
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Green Salad with Cheese, Mushrooms and Ham - This low-calorie, spicy salad is both flavorful and aromatic.
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 151.7 μg | (253 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 449 mg | (11 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams mixed Lettuce (such as Corn salad or frisee)
- 100 grams cooked ham
- 70 grams Gruyere
- Leeks (white parts only)
- 100 grams button Mushroom
- 1 tsp hot Mustard
- 1 tsp honey
- 4 Tbsps White vinegar
- 5 Tbsps grapeseed oil
- salt
- peppers
- Chives
Preparation steps
1.
Rinse lettuces, spin dry and tear into bite-sized pieces.
2.
Cut ham and cheese into strips. Rinse, trim and cut leek into 1 cm (approximately 1/2 inch) wide pieces. Blanch leeks briefly in boiling water and drain well.
3.
Wipe mushrooms clean and cut into thin slices.
4.
Mix all ingredients together and divide among 4 bowls. Whisk together mustard, honey, vinegar, oil and 2-3 tablespoon water. Season with salt and pepper and drizzle dressing over the salads. Rinse chives, shake dry and thinly cut crosswise. Sprinkle salads with chives.
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