Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
191
Calories
3g
Protein
14g
Fat
15g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Borage | not in our table | 0 |
| Garden Cress | not in our table | 0 |
| Purslane | 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
- parsley
- sage
- green garlic
- scallions
- lettuce
- leek
- spinach
- borage
- mints
- primroses
- violets
- “porrettes” (green onions, scallions, & young leeks)
- fenneland garden cress
- rosemary
- purslane
- vinaigrette of your choice (original recipe asks for vinegar, oil, and a pinch of salt)
Directions
1
Toss the greens all together with a vinaigrette and garnish with violets.
Recipe sourced from
fandom