Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
416
Calories
22g
Protein
22g
Fat
36g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Blue Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Whiskey | 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
- =
- 3/4 cup golden raisins
- 1/4 cup Irish whiskey
- 1 cup mayonnaise
- 2 tablespoons parsley, minced
- 1 cup buttermilk
- 2 teaspoons lemon juice
- 2 teaspoons white vinegar
- 8 oz Cashel blue cheese, or similar blue cheese, crumbled
- salt and freshly ground pepper to taste
- 2 heads romaine lettuce
- grilled tenderloin
- =
Directions
1
Soak raisins in whiskey for 1 hour. Drain and set aside. In another bowl, combine all other ingredients except for the lettuce and tenderloin. Whisk until smooth. Refrigerate for 1 hour. When ready to serve, arrage lettuce in a large platter or salad bowl. Pour dressing. Slice tenederloin and arrange on top of salad. Sprinkle raisins. Makes 6 servings.
Recipe sourced from
fandom