Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
260
Calories
5g
Protein
17g
Fat
26g
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 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | 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
- =
- 150 grams (23.15 grains) of young juicy and tender hawkbit leaves (the salad will be really healthy when you collect them early in the morning directly in your garden)
- 1 cabbage.
- Dressing:
- tablespoon vinegar
- 1/2 teaspoon herb salt
- 1 teaspoon raw sugar
- 2 tablespoon oil
- 1 tub of yoghurt (people who want to live extremely healthy use low-fat yoghurt)
- 50 grams (7.7 grains) of walnuts
- coarsely ground black pepper
- 2 tablespoons cress
- chopped chives and parsley.
- =
Directions
1
Wash (and tear to pieces) young, juicy and tender hawkbit leaves.
2
Use same procedure for cabbage.
3
Mix ingredients for dressing separately and pour it on the salad.
Recipe sourced from
fandom