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
- 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 210 | Calories from Fat 160 |
% Daily Value *
| Total Fat 18g | 28% |
| Saturated Fat 3g | 15% |
| Trans Fat | |
| Cholesterol 160mg | 53% |
| Sodium 260mg | 11% |
| Potassium 490mg | 14% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 2g | 8% |
| Sugars 3g |
Protein 9g
| Vitamin A | 20% |
| Vitamin C | 15% |
| Calcium | 6% |
| Iron | 15% |
* 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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