Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Apple | 1 medium (182g) | 95 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chicory | not in our table | 0 |
| Endive | 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 small chicory (curly endive)
- 2 each Belgian endive
- 1 large apple, peeled
- 1 cup shredded cheese
- 1 cup walnuts, roughly chopped
- 4 tbsp olive oil
- 2 tbsp cream
- 3 tbsp lemon juice
- 1 tsp mustard
- 2 tsp chopped parsley
- salt and pepper
- =
Directions
Wash the chicory and Belgian endives.
Cut into smaller salad-sized pieces.
Cut the apples into small 1/2 inch slices.
For the dressing, mix together the oil, cream, lemon juice, mustard and chopped parsley in a small bowl.
Season with salt and pepper.
In a salad bowl, mix together the vegetables, apples, and walnuts.
Add the cheese and dressing.
Toss and serve with roast turkey and mashed potatoes.