Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
686
Calories
75g
Protein
30g
Fat
27g
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 |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | 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
- =
- -suzanne willen
- 4 oz smallest elbow macaroni
- 2 cup cubed cooked chicken or
- 2 cans tuna
- 6 oz button mushroons drained and
- quarted
- 1 cup celery, cut up small
- 13 1/2 oz pinnapple tidbits, drained
- well
- 3 oz cashews
- mix together
- dressing
- 1 tbsp grated onion
- 1/2 cup fat-free mayonaise
- 1/3 cup fat-free sour cream
- 1/3 cup 1890 french dressing (i used
- kraft fat-free catalina)
- 1/8 tbsp salt
- pepper to taste
- =
Directions
1
Mix dressing in a separate bowl, then add to salad and mix together, refrigerate overnight. The next day add 3 oz cashews mix well and serve
Recipe sourced from
fandom