Photo: Anna Pelzer
Crunchy Curry Salad
9 ingredients
10 min + 45 min
3
openrecipes
Vegan salad with curry coated cannellini beans.
Estimated Nutrition (whole recipe, rough)
459
Calories
2g
Protein
26g
Fat
61g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 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
- 5 Tablespoons Olive Oil, Divided
- 1 teaspoon Curry Powder
- ¼ teaspoons Salt
- 8-¾ ounces, weight Cannellini Beans, From A Can
- ½ heads Butter Lettuce
- 1 whole Apple, Crunchy And Juicy
- 2 Tablespoons Raisins
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Honey
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes