Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
388
Calories
6g
Protein
15g
Fat
62g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 small shallot, minced
- 1/3 cup olive oil
- 1 medium head romaine, chopped (4 to 6 cups)
- 1 seedless cucumber, diced (3 1/2 cups)
- 1 pint grape tomatoes, halved (1 3/4 cups)
- 1 red bell pepper, diced (1 1/2 cups)
- 2 celery stalks, halved lengthwise and finely chopped (1 cup)
- 3 carrots, finely chopped (1 3/4 cups)
- 1 small red onion, finely chopped
- 1 cup pitted black olives, halved (suit yourself whether you prefer the medium California black olivesa 6-ounce canor Kalamata olives)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes