Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
897
Calories
20g
Protein
38g
Fat
119g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- =
- 1/8 Cups olive oil
- ¼ Cup whole grain mustard
- ½ sherry wine vinegar
- ½ Cup chopped fresh basil leaves
- 12 oz each, diced green and red bell pepper
- 1 Pound fresh white mushrooms
- 1 whole Genuine California Avocado
- 6 leaves of Butterhead lettuce
- 12 slices Italian bread
- =
Directions
1
In a large bowl, mix oil, mustard, vinegar, basil and bell peppers. Set aside.
2
Wash mushroom and slice. Add to the dressing mixture and marinate for 10 minutes.
3
Serve each salad portion on a leaf of lettuce.
4
Fan sliced California avocado on top and serve with two slices of grilled Italian bread.
Recipe sourced from
fandom