Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
265
Calories
4g
Protein
14g
Fat
34g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Watermelon | 1 cup diced (152g) | 46 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cider | 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
- 3 T Cider vinegar
- 3 T Apricot preserves
- 1 T Vegetable oil
- 1 t Dijon mustard
- 1/4 t Garlic pepper
- 6 c Romaine lettuce, torn
- 3 c Watermelon, seeded and cubed
- 1-1/2 c Orange segments
Directions
1
1.To make dressing, process vinegar, preserves, oil, mustard and pepper in blender or food processor until blended. Chill until ready to serve.
2
2.Divide romaine among 6 salad plates. Place watermelon on top of romaine; arrange orange segments around watermelon. Spoon dressing over salad just before serving.
Recipe sourced from
fandom