Salad of arugula with oyster mushrooms, mozzarella and stoneleeks

Name: salad of arugula with oyster mushrooms, mozzarella and stoneleeks
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 bag arugula lettuce, 75 g; 4 tablespoons extra virgin olive oil; 2 bulbs (buffalo) mozzarella leaked out; 2 bags stoneleeks a 8 pieces; 2 Trays oyster mushrooms a 150 g; 1 tablespoon White wine vinegar or white balsamic vinegar; freshly ground black pepper

A tasty Italian recipe. The vegetarian starter contains the following ingredients: arugula (lettuce, 75 g), extra virgin olive oil, (buffalo) mozzarella (drained), stoneleeks (a 8 pieces), oyster mushrooms (a 150 g), white wine vinegar (or white balsamic vinegar) ) and freshly ground black pepper.

Ingredients

Directions

Toss in a bowl of arugula with 2 tbsp oil and pinch of salt.
Do not cut Mozzarella, but split into large pieces between thumb and fingers.
Stoneleeks in plenty of boiling water with salt in 2-3 min.
Drain in colander.
Destroy oyster mushrooms in rough strips.
Fry 2 tbsp oil in frying pan and bake oyster mushrooms for 2-3 min.
Extinguish with vinegar, salt and pepper to taste.
Arrange the rocket over four plates.
Place stoneleeks and oyster mushrooms and distribute mozzarella over salad.
Pepper a little pepper above it..

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Nutrition

270Calories

Sodium0% DV1.150mg

Fat32% DV21g

Protein28% DV14g

Carbs2% DV6g

Fiber28% DV7g

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