Broccoli and Mushroom Salad

Have fun preparing this mushroom dish!

1-2 tbsp. balsamic vinegar vinegar nutmeg, black pepper, salt 2-3 stalks of flat-leaf parsley.

Cabbage has the most valuable ingredients of all vegetables, but is often poorly tolerated during pregnancy and breastfeeding. Broccoli is an exception: if you gently steam it until soft, you can enjoy it without any problems. Together with protein-rich mushrooms, pine nuts and enough parsley, broccoli makes a low-calorie but substantial leafy salad. You can also take it to the workplace. Rinse and clean broccoli, divide into roses and cook in vegetable soup until al dente. Add vinegar, spices and oil, cool broccoli in marinade. Grate the mushrooms dry and trim the stems. Finely slice the mushrooms, drizzle with juice of one lemon on the spot. Rinse the parsley and spin dry. Remove the thicker stems, chop leaves medium fine.

Color pine nuts a tiny bit in a frying pan without fat.

Mix broccoli with mushrooms, sprinkle with parsley and the toasted pine nuts. It goes well with fresh farmhouse bread.

Wok fried, mushrooms and broccoli become exceptionally flavorful and go well with long-grain rice or bulgur.

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