Lean mushroom salad
0
734
Kitchen
European
Calorie content
41.7 kcal
Portions
6 port.
Cooking time
50 minutes
Proteins *
1.7 gr.
Fats *
2.9 gr.
Carbohydrates*
5.1 gr.
An excellent recipe for a lean salad with mushrooms will come in handy, by the way, in fasting, as well as for those who do not like or simply do not want meat. The salad harmoniously combines the taste of potatoes and mushrooms, successfully accentuated by a piquant dressing with aromatic olive oil and French mustard.
Ingredients
Cooking process
At the first stage, we start preparing the dressing, while we are preparing the salad, it will infuse, and all the ingredients will be saturated with the smell and taste of each other. In a deep bowl, mix mustard, lemon juice, add salt, pepper, paprika. Mix all ingredients well with a whisk or fork, add olive oil at the end. We set the sauce aside.
Peel the mushrooms, remove the hard ends of the legs and cut the mushrooms into medium pieces. Peel the garlic, put it in the pan, add the olive oil and heat it over low heat until the garlic starts to fry. Then remove the garlic from the oil, put the mushrooms in the flavored oil, salt and pepper them and fry for 3-4 minutes.
Cut the cucumbers lengthwise and in half, then cut them into thin slices. Rinse the onion under running water, dry and chop finely, add the onion to the mushrooms and mix. In a salad bowl, mix mushrooms with onions, potatoes and cucumbers. Add the dressing to the salad, mix well and let it brew for 5-10 minutes.
