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Autumn salad with fried mushrooms
Salad of zucchini, mushrooms, oregano, shallot, rocket salad and almonds.
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Ingredients
Directions
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Heat the grill pan. Cut the zucchini into thin slices, brush with the oil and grill in 5 min. Until done. Turn halfway.
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Season to taste with pepper and salt and allow to cool.
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Clean the mushrooms and mushrooms with kitchen paper. Cut the mushroom mixture into pieces and the chestnut mushrooms in slices.
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Heat the oil in a frying pan and fry the mushrooms with the oregano, pepper and salt on a high heat for 5 minutes until done.
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Take out of the pan. Let cool on a plate. Drain, collect any moisture.
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Beat a dressing of the oil, vinegar, mustard and possibly the moisture of the mushrooms.
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Chop the shallot. Press the garlic above, add the shallot and season with salt and pepper.
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Spoon the lettuce with zucchini, mushrooms, almonds and the dressing.
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Nutrition
260Calories
Sodium3% DV80mg
Fat34% DV22g
Protein12% DV6g
Carbs3% DV9g
Fiber12% DV3g
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