Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
463
Calories
8g
Protein
39g
Fat
26g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Nectarine | 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
- =
- 1 10 oz package Ready Pac Baby Spinach
- 1 Ripe California Avocado, diced
- 1 Ripe nectarine, diced
- ¼ Cup Vidalia onion, shaved thin
- ¼ Cup cooked, crumbled bacon (optional, but worth every calorie!)
- Vinaigrette:
- 1 pinch fresh minced garlic
- 3 Tbsp aged balsamic vinegar
- 1 Tbsp Dijon-style mustard
- 2 Tbsp extra virgin olive oil
- 1 Tbsp canola oil
- =
Directions
1
Place vinaigrette ingredients together in a small jar. Shake vigorously to emulsify.
2
Just before serving, pour vinaigrette over salad and toss gently. Garnish with fresh edible nasturtiums, if available. Enjoy!
Recipe sourced from
fandom