Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
386
Calories
11g
Protein
19g
Fat
44g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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 large Christophine
- 2 large carrots
- 1 large potato
- 2 eggs (optional)
- 2 tablespoons of vinegar
- 1 tablespoon of oil
- Salt
Directions
1
Boil the christophine, carrots, potato and eggs.
2
Let cool down to room temperature.
3
Peel and chop in slices.
4
Mix oil, vinegar and salt to taste.
5
Shake and pour on the salad.
6
Category:Dominican Recipes
7
Category:Dominican Salads
Recipe sourced from
fandom