Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
285
Calories
8g
Protein
11g
Fat
40g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Beetroot | not in our table | 0 |
| Chicory | 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
- =
- Eating apple - 1 cored and chopped,
- Celery - 1 head sliced,
- Cooked beetroot - 1 peeled and sliced,
- Chicory heads - 2 sliced,
- Mustard and cress - 1 punnet trimmed,
- English mustard - * tsp,
- Sugar - * tsp,
- Single cream - 4 tbsp,
- White wine vinegar - 2 tsp,
- Eggs - 3 hard-boiled and cut into wedges.
- =
Directions
1
1. Lightly mix the apple, celery, beetroot and chicory together with the cress in a large salad bowl.
2
2. Whisk the mustard, sugar, cream and vinegar together. Pour over the salad and toss everything together so that everything is coated in the dressing. Add the eggs. Serve immediately.
Recipe sourced from
fandom