Filter
Reset
Sort ByRelevance
IVN6
Forest mushroom salad with blue cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the walnuts in a dry, hot frying pan. Chop the nuts roughly and set aside.
-
Cut the mushrooms into slices.
-
Heat the oil and fry the garlic.
-
Fry the mushrooms for 2-3 minutes and scoop them out of the pan.
-
Extinguish the shortening with the vinegar, stir in the honey and season with salt and pepper.
-
Tear the lettuce a little smaller and spread over plates.
-
Put the mushrooms in the middle and sprinkle with the dressing.
-
Sprinkle the salad with the walnuts and blue cheese.
Blogs that might be interesting
-
15 minAppetizersemi-skimmed milk, smoked Norwegian salmon, cucumber, meat tomato, spring / forest onion, low-fat yogurt, chicken bouillon, salt and freshly ground pepper,cucumber-salmon soup with spring onion
-
30 minAppetizerWhite asparagus, mushrooms, press orange, pears, cooked yorkham, tomato, mayonnaise, whipped cream,asparagus Cocktail
-
40 minAppetizerSpinach, egg, flour, semi-sundried tomatoes, grated Parmesan cheese, lemon juice, protein,spinach tumbling
-
30 minLunchwhite asparagus, oranges, fresh tarragon, fine mustard, walnut oil, strawberry, smoked salmon,smoked salmon with a salad of asparagus ribbons
Nutrition
250Calories
Sodium0% DV0g
Fat34% DV22g
Protein18% DV9g
Carbs1% DV3g
Fiber0% DV0g
Loved it