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Mushroom salad with asparagus and eggs Recipe

Mushroom salad with asparagus and eggs Recipe

Mushroom salad with asparagus and eggs Recipe

  • Ingredients11Count
  • Nutrition210Calories
  • Directions35Minutes

Ingredients: 

  • Mushrooms - 400g 
  • Asparagus Green - 300 g 
  • Egg - 3 pcs. 
  • dill 
  • vegetable fat 
  • rosemary 
  • thyme 
  • salt 
For the filling: 
  • Olive oil - 4 tbsp 
  • Balsamic vinegar - 2 tsp 
  • Lemon juice - 1 tsp 

How to cook: 

1. Boil water, add a little salt in it, let down the asparagus and cook for 3 minutes.
2. Remove the asparagus, transfer to a bowl of ice. Chilled asparagus cut diagonally.
3. Cut the mushroom slices, salt, fry in oil, let cool completely.
4. Arrange on a platter fried mushrooms, asparagus spread on top, sprinkle with chopped fresh herbs. 5. Cut the boiled eggs into quarters, put on a salad.
6. Prepare the filling. Mix the olive oil with the vinegar and fresh lemon juice, a little whip.
7. Pour the mushroom salad dressing resulting immediately serve.

Nutrition Facts

Amount Per Serving
Calories 210Calories from Fat 160
% Daily Value *
Total Fat 18g28%
Saturated Fat 3g15%
Trans Fat
Cholesterol 160mg53%
Sodium 260mg11%
Potassium 490mg14%
Total Carbohydrate 6g2%
Dietary Fiber 2g8%
Sugars 3g
Protein 9g
Vitamin A20%
Vitamin C15%
Calcium6%
Iron15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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