Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
178
Calories
0g
Protein
14g
Fat
14g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- five tablespoonfuls of vinegar
- one teaspoonful of salt into a dressing
- a cupful of olive oil
- a teaspoonful of powdered sugar
- four small red peppers
- parsley
Directions
1
Chop half a Bermuda onion very fine and add twice as much chopped parsley. Chop four small red peppers and eight green peppers. Mix half a cupful of olive oil, five tablespoonfuls of vinegar, half a teaspoonful of powdered sugar, and one teaspoonful of salt into a dressing, and mix well with the onion and peppers. Put in a covered glass jar and let it stand for an hour in a cool place. Serve on tender lettuce leaves.
By Olive M. Hulse ·
Recipe sourced from
gutenberg