Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- one-half tablespoon salt
- one-half tablespoons vinegar
- one-half tablespoon lemon juice
- one-half teaspoon onion juice
- three stalks chives
- three teaspoons vinegar
- four tablespoons oil
- one-quarter tea- spoon white pepper
- four tabelspoons olive oil
- one-quarter chopped onion
- two branches parsley
- one-quarter green pepper
Directions
SALAD DRESSING— One-half tablespoon salt, one-quarter tea- spoon white pepper, one and one-half tablespoons vinegar, one-half tablespoon lemon juice, three or four tabelspoons olive oil or any poul- try fat, one-half teaspoon onion juice. Mix the ingredients, and stir until well blended. Serve ice cold over lettuce, tomatoes, etc., and to marinate boiled meats and vegetables.
BERYL CISLER,
VINAIGRETTE DRESSING— One-quarter chopped onion, two branches parsley, three stalks chives, or one-quarter green pepper, chopped, three teaspoons vinegar, salt and pepper, four tablespoons oil. Mix all together but the oil ; put that in last, and slowly.