Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
143
Calories
1g
Protein
14g
Fat
5g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- crosswise into 2-inch-long pieces
- 2 tablespoons white balsamic vinegar
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 1 1/2 lb Boston lettuce (3 heads), torn into bite-size pieces (16 cups)
Directions
1
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, just until crisp. Transfer with a slotted spoon to paper towels to drain, discarding fat from skillet.
2
Whisk together vinegar, shallot, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuce and bacon and toss well.
3
Category:Burundian Recipes
4
Category:Burundian Salads
Recipe sourced from
fandom