Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
601
Calories
21g
Protein
19g
Fat
94g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Salad Dressing | not in our table | 0 |
| Leaf | 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 cups cooked rice
- 1/2 medium red onion, chopped
- 1 medium carrot, chopped
- 1 rib celery, chopped
- 1 medium red pepper, chopped
- 1 cup cashew halves, salted
- 1/2 cup sliced black olives
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup bottled Honey Dijon salad dressing
- 1/2 of 10-1/2-ounce package firm tofu, cut into 1/2-inch cubes
- Leaf lettuce
- =
Directions
1
Combine rice, onion, carrot, celery, pepper, cashews, olives, salt and pepper.
2
*Pour dressing over vegetable mixture; toss to combine.
3
*Add tofu and gently toss again. Refrigerate covered 1 to 2 hours or overnight. To serve, place salad on top of lettuce leaves.
Recipe sourced from
fandom