Photo: K8
Estimated Nutrition (whole recipe, rough)
314
Calories
10g
Protein
25g
Fat
14g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | 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
- 2 lb red radishes
- 4 c shredded Swiss cheese
- 1 c chopped green pimento-stuffed olives, drained
- 1/2 c chopped scallions, including tops
- 2/3 c chopped fresh parsley
- 2/3 c olive oil
- 1/4 c walnut or salad oil
- 6 tbsp white wine vinegar
- 1 tsp salt
- 4 tsp Dijon mustard
- Freshly ground pepper
Directions
1
Wash radishes & pat dry; cut thin slice off both ends; shred or finely chop in food processor. Place radishes, cheese, olives, scallions & parsley in lg bowl. Make vinaigrette by mixing oils, vinegar, salt, mustard & pepper in bowl or glass jar. Pour over slaw & refrigerate until ready to serve. May be refrigerated overnight.
2
Serves 10-12
Recipe sourced from
fandom