Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
409
Calories
50g
Protein
12g
Fat
27g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Yogurt | 170g plain Greek | 100 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 1/2 cup plain low-fat yogurt
- 1 tbsp salflower
- -=or=-
- 1 tbsp corn oil
- 2 tbsp white vinegar
- pn salt
- 1/8 tsp white pepper
- 1 cl garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp anchovy paste
- ds red(cayenne)pepper
- =
Directions
1
Excellent dressing for vegetables, pasta, fish, or salads. Place all ingedients in a blender and process until smooth. Refrigerate to blend flavors; adjust seasoning before serving. Makes about ¾ cup. Food exchange per serving: free; cal: 21; cho: 2mg; car: 1g; pro: 0g; sod: 38mg; fat: 2g; makes about ¾ cup. 12 servings(1-tb each)
Recipe sourced from
fandom