Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
312
Calories
14g
Protein
7g
Fat
58g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| 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 1/2 cups cooked fusilli
- 4 cups iceberg lettuce, torn into pieces
- 1/2 cup broccoli florets, blanched
- 1/4 cup dried mushrooms
- 4 to 6 asparagus, cut into pieces, blanched
- 4 cherry tomatoes, halved
- To be mixed into a dressing
- 6 tablespoons curds
- 8 tablespoons cream
- 4 tablespoons spring onion greens, finely chopped
- 2 tablespoons celery, finely chopped
- Salt to taste
Directions
1
Combine all the ingredients in a large bowl and chill.
2
Just before serving, add the dressing and toss the salad well.
3
Serve immediately.
4
Tip: You can use any vegetable combination of your choice like baby corn, peas, carrots etc. After you blanch the vegetables, immerse them in cold water so that they retain their original colour.
5
Category:Omanese Recipes
6
Category:Omanese Salads
Recipe sourced from
fandom