Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
199
Calories
2g
Protein
14g
Fat
16g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- ½ red bell pepper
- ½ green bell pepper
- 1 stalk celery
- 1 small carrot
- 1 cup extra virgin olive oil
- 2 tbsp kalamata olives
- ½ cup red wine vinegar
- ½ tsp salt
- ¼ tsp fresh garlic, mined
- 1 large shallot, finely minced
Directions
1
Combine above ingredients and let marinate while cutting the bell peppers, celery and carrot into a fine, even dice.
2
Add all the above ingredients to the extra virgin olive oil.
3
Add 2 tbsp chopped kalamata olives.
4
Category:Vinaigrette Recipes
5
Category:Red Bell Pepper Recipes
6
Category:Green Bell Pepper Recipes
Recipe sourced from
fandom