Spinach Salad with Oyster Mushrooms and Cheese Toast
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
146
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 146 cal. | (7 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 390.9 μg | (652 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spinach
- 300 grams Oyster mushrooms
- salt
- peppers
- 1 garlic clove
- 1 Tbsp coarsely chopped parsley
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- 4 slices Baguette
- 4 slices Mozzarella
- 1 tsp thyme
Preparation steps
1.
Rinse the spinach and drain well. Clean the oyster mushrooms and if necessary cut into bite-size pieces.
Toast the bread until golden brown, top with the mozarella and bake until the cheese melts. Sprinkle the thyme over the top.
Place the spinach on the plates.
2.
Peel the garlic and chop finely. Saute the garlic in hot oil until just fragrant. Add the mushrooms and saute until golden. Season with salt and pepper. Spoon the mushrooms over the spinach.
3.
In a small bowl, whisk together the lemon juice and the oil. Season with salt and pepper. Drizzle the dressing over the spinach and mushrooms. Garnish with parsley and a slice of cheese toast.
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