Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
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- 1 head lettuce
- 10 oz roast beef
- 2 carrot
- 3 fresh california bartlett pe
- 1 small red onion
- 10 oz fresh chinese pea pods
- 1/4 cup pitted black olive
- 8 oz low calorie italian salad dr
- 2 tsp dijon mustard
- =
Directions
On serving platter or individual plates, arrange lettuce leaves. Place remaining salad ingredients on top. In small bowl, combine vinaigrette ingredients and drizzle over salad. Mustard Vinaigrette: Mix low-cal Italian salad dressing with Dijon-style mustard. Note: To keep fruit colors bright, dip pear slices in Mustard Vinaigrette as you cut them, or cut pears just before serving.