Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
554
Calories
36g
Protein
34g
Fat
30g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pine Nut | 1 oz (28g) | 191 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 1 tablespoon (5 g) pine nuts
- 2 ounces (60 g) low salt and low fat baked ham
- 1½ tablespoons (22.5 ml) balsamic vinegar
- ½ teaspoon (2.5ml) Dijon mustard
- ⅛ teaspoon (0.6 ml) garlic powder
- ⅛ teaspoon (0.6 ml) sugar
- ⅛ teaspoon (o.6 ml) salt (optional)
- 10 ounces (233 g) shredded red cabbage
- 10 ounces (233 g) baby spinach, any tough stem removed
Directions
1
Toast the pine nuts and set aside.
2
Finely chop the ham.
3
Place in a salad bowl.
4
In a small bowl combine the balsamic vinegar, mustard, garlic, sugar, and salt (if using).
5
Place the cabbage and spinach over the ham in the salad bowl.
6
Toss with the dressing and top with pine nuts.
Recipe sourced from
fandom