Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
426
Calories
27g
Protein
20g
Fat
35g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salad Dressing | 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
- =
- 1 cup mayonnaise
- 1 cup sour cream
- 1 (6 ounces) packet Italian salad dressing mix
- 2 seeded and chopped plum tomatoes
- 1/2 diced red bell pepper
- 1/2 cup thinly sliced scallions
- 1/4 cup minced fresh Italian parsley
- assorted cut up vegetables
- italian breadsticks
- =
Directions
1
Mix together the mayonnaise, sour cream, salad dressing mix, tomatoes, bell pepper, scallions, and parsley.
2
Cover tightly and refrigerate for at least 2 hours and up to 48 hours before serving with the cut up vegetables and breadsticks.
Recipe sourced from
fandom