Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
467
Calories
8g
Protein
15g
Fat
72g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Lavender | not in our table | 0 |
| Leaf | 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 Tbs. rice wine vinegar
- 3 Tbs. extra-virgin olive oil
- 1 tsp. chopped chile pepper
- 1 Tbs. chopped fresh lavender (optional)
- Salt and freshly ground black pepper to taste
- 1 lb. lemon cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 1/2 red bell pepper, cut into thin strips
- Red leaf lettuce leaves
- =
Directions
1
In small bowl, combine vinegar, oil, chile pepper and lavender if using. Season with salt and pepper.
2
In medium bowl, combine cucumbers, onion and red pepper. Pour over dressing and toss to coat. Let stand 10 minutes.
3
Arrange lettuce leaves on individual serving plates. Spoon a generous amount of salad over leaves. Serve right away
Recipe sourced from
fandom