Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Strawberry | 1 cup (152g) | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| 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 |
| Macadamia | 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 cup toasted macadamia nuts
- 1 pint Michigan strawberries, washed and drained
- 1/3 cup balsamic vinegar
- 1 cup vegetable oil
- salt and pepper
- 1 large head Bibb lettuce, washed and dried
- 4 large Belgian endive, washed and dried
Directions
Split the macadamia nuts in half and set aside. Stem strawberries and
slice about 1/4 inch thick.
Using a food processor, purée 2/3 cup of the sliced strawberries with
the vinegar. Add the oil and process for 30 to 40 seconds until the
dressing is well combined. Season with salt and pepper. If the berries
are not sweet, add a teaspoon or two of sugar.
Put 2 leaves of Bibb lettuce on each of 8 chilled plates. Arrange 7
leaves of endive on top, like spokes in a wheel. Fan out 8 slices of
strawberries in the center. If assembling ahead, cover with plastic wrap
and refrigerate plates.
Just before serving, spoon 3 to 4 tablespoons dressing over the
strawberries and top with the toasted nuts.
The dressing can be made ahead, covered and refrigerated for up to 2
Category:Malawian Recipes
Category:Malawian Salads