Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
550
Calories
14g
Protein
36g
Fat
43g
Carbs
Counts 10 of 13 ingredients — the other 3 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 |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Honey | 1 tbsp (21g) | 64 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
| Persimmon | not in our table | 0 |
| Seed | 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
- 1 handful baby arugula
- 1 handful butter lettuce
- 1 handful red leaf lettuce
- 2 persimmons, washed and cut into bite sized wedges
- 1 pomegranate, seeds removed and rinsed
- 1/3 cup fresh ricotta cheese
- 1/4 cup red wine vinegar
- 1 teaspoons honey
- 1/3 cup olive oil
- Kosher salt and freshly cracked black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes