Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
510
Calories
27g
Protein
15g
Fat
76g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Strawberry | 1 cup (152g) | 49 |
| Apricot | 1 medium (35g) | 17 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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 container (8 ounces) nonfat plain yogurt
- 2 tablespoons thawed orange juice concentrate
- 2 tablespoons chopped fresh basil or
- 2 teaspoons dried basil leaves
- 1 tablespoon honey
- 1 small head iceberg lettuce cut into 8 wedges
- 8 fresh apricots, halved and pits removed
- 1 pint basket fresh strawberries
- 1 cantaloupe, seeded, sliced and rind removed
- 1/4 cup shelled and chopped natural pistachios
- =
Directions
1
To make dressing, in bowl whisk yogurt, orange juice concentrate, basil and honey. To assemble salad, on individual serving plates (or on platter) arrange remaining ingredients, dividing equally. Serve dressing on the side. Makes 4 servings
Recipe sourced from
fandom