Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
1059
Calories
108g
Protein
59g
Fat
24g
Carbs
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Shrimp | 100g cooked | 99 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups iceberg lettuce, broken into 1 1/2" × 1 1/2" pieces
- 1 ripe tomato, cut into eighths (I used 1 1/2 plum tomatoes)
- 1/2 cup baked ham, julienne 2" × ⅛" (may substitute turkey or shrimp) * I used low-salt baked ham.
- 1/2 cup Swiss cheese, julienne 2" × ⅛" (I used Jarlsberg cheese)
- 1/2 cup pimiento-stuffed green Spanish olives, drained
- 1905 Dressing (see recipe below)
- 1/2 cup Romano cheese, grated (I used freshly grated Pecorino Romano)
- 2 tablespoons Lea & Perrins Worcestershire Sauce®
- 1 lemon, juiced
- 1/2 cup extra-virgin Spanish olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- ⅛ cup white wine vinegar
- Salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes