Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
302
Calories
4g
Protein
15g
Fat
42g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 1/4 cup Almond slivers
- 1 1/2 tbl Sugar
- 1/4 head Lettuce
- 1/4 head Lettuce Romaine
- 1 cup Celery, chopped
- 2 x Green onions, chopped
- 6 oz Manderin orange segments
- DRESSING .
- 1/4 cup Vegetable oil
- 2 tbl Sugar
- 2 tbl Vinegar
- 1 tbl Parsley, fresh, chopped
- 1/2 tsp Salt
- 1 dsh Pepper
- 1 dsh Tabasco
- =
Directions
1
Cook almonds in sugar over low heat until sugar melts and turns caramel color
2
They burn quickly after this). Let cool out of the pan.
3
Layer salad: romaine, lettuce, celery and onions. Put 2 or 2 1/2 tbsp. of dressing ontop.
4
Arrange oranges on top and sprinkle almonds over all.
Recipe sourced from
fandom