Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- one teaspoon salt
- one-quarter teaspoon mustard
- one-eighth teaspoon red
- one-eighth teaspoon pepper
- two tablespoons sugar
- one tablespoon onion
- four tablespoons vinegar
- three-quarters cup water
Directions
MIXED SEASONING — One teaspoon salt, one-quarter teaspoon mustard, one-eighth teaspoon red and white pepper or paprika.
FRENCH SALAD DRESSING (For Tomatoes and Lettuce)—
One teaspoon salt, one-quarter teaspoon mustard, one-eighth teaspoon pepper, two tablespoons sugar, one tablespoon onion, chopped fine, four tablespoons vinegar, three-quarters cup water. Mix, set aside and keep very cold and pour over salad, just before serving.