Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
267
Calories
18g
Protein
14g
Fat
16g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1 teaspoonful of salt
- 3/4 cup of sour cream
- one half small onion chopped very fine
- 1/2 doz
- 4 tablespoonsful olive oil
- 4 tablespoonsful vinegar
- parsley
Directions
1
_Contributed by Mrs. John Poe, Baltimore, Md._
2
One half small onion chopped very fine, ½ doz. sprigs of parsley chopped fine, 4 tablespoonsful olive oil, 1 teaspoonful of salt, ¾ cup of sour cream or 2 of sweet, very little red pepper, 4 tablespoonsful vinegar. Rub onion, parsley and oil, then add other ingredients. Boil potatoes, skinned, in salt, and chop for salad. This dressing is good for any moderate quantity of potatoes.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg