Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
681
Calories
70g
Protein
17g
Fat
62g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
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
- =
- 16 oz (1 can) kidney beans
- -rinsed well
- -=or=-
- 16 oz (1 can) pinto beans, rinsed
- -well
- 1 celery stalk, diced
- 1 tsp dill pickle, grated
- 2 tsp onion, grated
- 1 egg white, hard-cooked
- -chopped finely
- romaine lettuce leaves
- 1/4 cup anchovy yogurt dressing
- =
Directions
1
Mix first 5 ingredients together lightly. Arrange on lettuce leaves and top with a spoonful of dressing food exchanges per serving: 1 starch/bread exchange + ½ fat exchange cal: 99; cho: 2mg; car: 15g; pro: 5g; sod: 200mg; fat: 3g;
Recipe sourced from
fandom