Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
416
Calories
6g
Protein
36g
Fat
24g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- ¼ cup cider vinegar
- 2 tbsp sugar
- ½ tsp salt
- 1 large shallot, thinly sliced
- 1 loaf ciabatta, sliced lengthwise
- 1/3 lb prosciutto (about 10 slices)
- 1/3 lb fontina, thinly sliced
- ¼ cup toasted pine nuts
- 2 garlic cloves
- 2 cups arugula
- ½ lemon, juiced
- 1/2 tsp salt
- ¼ cup olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes