Photo: Anna Pelzer
Salad Aveyronnaise
10 ingredients
15 min + 15 min
Serves 6
openrecipes
A classic warm south-western French salad with bacon, walnuts and Roquefort
Estimated Nutrition (whole recipe, rough)
344
Calories
8g
Protein
20g
Fat
32g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Bacon | 1 slice cooked (8g) | 43 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salad | 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
- 500g punnet cherry tomatoes , halved
- 1 garlic clove
- drizzle extra-virgin olive oil
- 5 tbsp walnuts
- 3 large handfuls baby spinach or other salad leaves
- large handful basil leaves
- 200g pack bacon lardons
- 100g Roquefort , cut into chunks with a small, sharp knife
- 2 tbsp sherry vinegar
- 4 tbsp mild-tasting olive oil , such as Filippo Berio
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes