Mushroom Salad with Truffle Oil and Parmigiano-Reggiano Recipe

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Mushroom Salad with Truffle Oil and Parmigiano-Reggiano
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Ingredients:

Directions:

  1. Combine oil, lemon rind, lemon juice, salt, and freshly ground pepper in a small bowl.
  2. Combine mushrooms and celery in a large bowl. Drizzle with oil mixture; toss gently to coat.
  3. Arrange 1 cup mushroom mixture on each of 6 plates; top each serving with about 2 teaspoons shaved cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 20.62 Kcal (86 kJ)
Calories from fat 3.58 Kcal
% Daily Value*
Total Fat 0.4g 1%
Cholesterol 1.1mg 0%
Sodium 118.65mg 5%
Potassium 241.97mg 5%
Total Carbs 3g 1%
Sugars 1.81g 7%
Dietary Fiber 1.02g 4%
Protein 2.06g 4%
Vitamin C 3.8mg 6%
Iron 0.6mg 3%
Calcium 13.9mg 1%
Amount Per 100 g
Calories 23.14 Kcal (97 kJ)
Calories from fat 4.01 Kcal
% Daily Value*
Total Fat 0.45g 1%
Cholesterol 1.23mg 0%
Sodium 133.15mg 5%
Potassium 271.52mg 5%
Total Carbs 3.36g 1%
Sugars 2.03g 7%
Dietary Fiber 1.14g 4%
Protein 2.31g 4%
Vitamin C 4.2mg 6%
Iron 0.7mg 3%
Calcium 15.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.2
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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