Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
252
Calories
6g
Protein
14g
Fat
28g
Carbs
Counts 10 of 12 ingredients — the other 2 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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
| 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
- =
- 4 x Belgian endives
- 1 bn watercress
- 1/2 lb Small white mushrooms
- FRENCH DRESSING
- 1/4 cup Red wine vinegar
- 1 tbl Sugar
- 1 1/2 tsp Coleman's dry mustard
- 1 pch MSG
- 1 1/2 tsp Freshly ground pepper
- 1 tbl Salt
- 1/2 tsp Worcestershire sauce
- 1 1/2 tsp Hungarian paprika
- 2 tsp Finely grated onion
- 3/4 cup Salad oil
- =
Directions
1
Gently pull out the large outer leaves of the endives and slice the centers on the diagonal. Remove the stems from the watercress. Slice the mushrooms, including the stem pieces, for presentation. Attractively arrange the endive, watercress, and mushrooms on four salad plates. Top with French Dressing and serve.
2
French Dressing: Combine all ingredients well.
Recipe sourced from
fandom