Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
147
Calories
8g
Protein
9g
Fat
2g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Arugula | 1 cup (20g) | 5 |
| Watercress | 1 cup (34g) | 4 |
| Water | 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 lb gruyere, in thin julienne strips
- 1/4 cup french dry white wine (Macon or Chardonnay)
- 1/4 lb mache (watercress or arugula leaves)
- 3 tablespoons cold water
- ==
Directions
1
Marinate Gruyere in white wine for one half hour at room temperature.
2
Then mix well with vinaigrette.
3
Just before serving toss with salad greens, add additional pepper to taste.
Recipe sourced from
fandom