Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
220
Calories
13g
Protein
7g
Fat
30g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Beet | 1/2 cup (85g) | 35 |
| Plum | 1 medium (66g) | 30 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 Tbs. minced garlic
- Coarse salt, to taste
- 1 1/2 cups mayonnaise
- 1 cup sliced almonds, toasted and chopped
- 1/2 cup seeded and finely chopped, drained canned plum tomatoes
- 1/2 tsp. cayenne pepper
- 1/4 cup tomato puree
- 1/4 cup red wine vinegar
- Salt and freshly ground black pepper, to taste
- 1 1/2 lb. asparagus
- 12 small beets
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes