Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
448
Calories
6g
Protein
35g
Fat
30g
Carbs
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 |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Strawberry | 1 cup (152g) | 49 |
| Strawberry Jam | 1 cup (152g) | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Radicchio | not in our table | 0 |
| Gouda | 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
- 6 cups romaine, spinach or radicchio greens
- 8 ounces sliced Gouda
- 1½ cups sliced strawberries
- ½ cup ready-made toasted ground pecans into long strips
- Strawberry Vinaigrette
- Ingredients for the Strawberry Vinaigrette
- ¼ cup seedless strawberry jam
- ¾ cup extra virgin olive oil
- ¾ cup red wine, or strawberry vinegar
Directions
1
Arrange greens on four salad plates. Arrange cheese in wedges and strawberries alternately on greens.
2
Use 2 ounces of cheese and ½ cup strawberries per plate.
3
Divide dressing between four plates and garnish with 2 tablespoons of toasted ground pecans on top of salads.
4
Category:New England Recipes
5
Category:New England Salads
Recipe sourced from
fandom