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Ingredientes
- 8 ounce. sliced mushrooms
- 2 ounce. bean sprouts
- 2 ounce. water cress
- 2 ounce. arrugala (sm. pcs)
- 2 ounce. diced walnuts
- 1 red pepper, sliced
- 1 green pepper
- 1 head red leaf lettuce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon
- 1/4 c. extra virgin olive oil
Direcciones
- Optional.
- Mix all ingredients, except red leaf lettuce. Arrange lettuce leafs on a salad platter and scoop salad mix into center. Squeeze fresh lemon juice over salad. Drizzle extra virgin olive oil onto salad just before serving.
- Note: In the summer time, sun ripe tomatoes may be used instead of peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 2 servings | |
| Calories 386 | |
| Calories from Fat 314 | 81% |
| Total Fat 36.04g | 45% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 594mg | 25% |
| Potassium 667mg | 19% |
| Total Carbs 14.04g | 4% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.93g | 5% |
| Protein 7.35g | 12% |
