Pepper & Mushroom Salad
This pepper and mushroom salad comes together in minutes and is surprisingly full of flavour. A light dressing of apple cider vinegar and cold-pressed linseed oil brings out the fresh crunch of the pepper and the earthy taste of the mushrooms beautifully. Whether as a side at your next barbecue or a quick bite between meals, this salad always fits. For the best results, let it sit for a few minutes so the flavours can really develop.
Ingredients
- 1 red pepper, about 50 g
- 100 g mushrooms, e.g. button mushrooms or chanterelles
- 1 tsp apple cider vinegar
- salt, pepper and herbs, to taste
- cold-pressed linseed oil, a few drops; also sold as flaxseed oil
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 1 Serving |
|---|---|---|
| Calories | 55 kcal | 55 kcal |
| Carbohydrates | 5 g | 5 g |
| Protein | 2.5 g | 2.5 g |
| Fat | 2.5 g | 2.5 g |
| Fibre | 2 g | 2 g |
| of which sugar | 3.5 g | 3.5 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Whisk the apple cider vinegar with 2 tbsp water, salt, pepper, herbs and a few drops of linseed oil until smooth.
- Wash and trim the pepper and mushrooms, then chop into small pieces.
- Toss the vegetables with the dressing and let the salad sit for a few minutes so the flavours can come together.
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Nutrition facts per serving (estimate)
| Calories | 55 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 2.5 g |
| Fat | 2.5 g |
| Fibre | 2 g |
| of which sugar | 3.5 g |
Frequently asked questions
Which mushrooms work best in this salad?
Button mushrooms and chanterelles are especially good, but feel free to use whatever mushrooms you like.
Can I make the salad ahead?
Yes, it actually tastes better after a short rest. Make it 15 to 30 minutes before serving for the best flavour.
Is this pepper and mushroom salad vegan?
Yes, every ingredient is plant-based, so the salad is both vegan and vegetarian.
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