La Times Wild Mushroom Salad Recipe

Keto Friendliness Gauge

Net Carbs are 5% of calories per serving, at 9g per serving. This food is keto-friendly.

How keto-friendly is La Times Wild Mushroom Salad? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for La Times Wild Mushroom Salad Recipe

  • Net Carbs are 5% of calories per serving, at 9g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

La Times Wild Mushroom Salad Recipe Nutrition Label

Nutrition Facts

Serving Size: 8 servings   ( 141 g )
Amount Per Serving
Calories: 200
Total Fat: 15g
Saturated Fat: 2g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 446mg
Total Carbohydrates: 11g
Dietary Fiber: 2g
Sugar: 2g
Protein: 8g
Calcium: 41mg Iron: 2mg
Potassium: 494mg Vitamin A: 9mcg
Vitamin C: 4mg Vitamin D: 0mcg

Ingredients

  • stores, well-stocked supermarkets and farmers markets.
  • 2 cups 1-inch cubes sourdough bread
  • 2 teaspoons chopped fresh rosemary
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup pine nuts
  • Kosher salt
  • 1 pound mixed wild mushrooms, such as chanterelles, morels, shiitake, hedgehogs and cèpes (porcini)
  • 1/4 pound thinly sliced prosciutto
  • 1 shallot
  • 1/4 cup sherry vinegar
  • 2 tablespoons hazelnut oil
  • 2 tablespoons walnut oil
  • 1/4 cup chopped fresh chives
  • 4 fresh sage leaves, chopped
  • Freshly ground black pepper
  • 5 to 6 cups mixed torn firm salad greens, such as endive, radicchio and romaine
  • 1/2 cup loosely packed red, purple or green basil leaves

Instructions

Visit La Times's website to view the recipe instructions. (Via Edamam)