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 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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