Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
430
Calories
16g
Protein
7g
Fat
77g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Salad | 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 cup rice, regular, cooked, cold
- 1 cup corn, whole kernel, cooked
- -cold
- 1 cup celery, thinly sliced
- 1/4 cup pepper, green, chopped
- 1/4 cup olived, stuffed, sliced
- 3 tbsp onion, minced
- 1/4 cup pickle, dill, chopped
- 3/4 tsp salt
- pepper, black, to taste
- 1/4 tsp curry powder
- 2 tbsp chutney
- 1/3 cup dressing, french
- crisp salad greens
- 2 eggs, hard-cooked, sliced
- =
Directions
1
Combine first 9 ingredients. Stir curry powder and chutney into french dressing; pour over salad. Toss lightly, and chill until serving time. Mound on crisp salad greens. Garnish with slices of hard-cooked eggs.
Recipe sourced from
fandom