Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 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 |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Grape | 1/2 cup (76g) | 62 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Leaf | not in our table | 0 |
| Radicchio | not in our table | 0 |
| Red Kidney Bean | 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
- =
- 8 oz mixed salad leaves (e.g.
- -oak leaf, radicchio
- -little gem, etc.), rinsed
- -and drained
- 6 inch (15 cm) piece of
- -cucumber, chopped
- 1 large carrot, grated
- 2 tomatoes, chopped
- 1 small green pepper, de-seeded
- -and sliced
- 3 oz canned red kidney beans
- -drained and rinsed
- 2 oz raisins
- 2 tsp lime juice
- 5 fl oz natural fromage frais (up
- -to 8% fat)
- 1 tsp tomato puree
- 1 tsp coarse grain mustard
- 4 oz half-fat cheddar cheese
- -grated
- salt and freshly ground
- -black pepper
- =
Directions
Preparation time: 15 minutes freezing: not recommended selections per serving: ½ fruit; 1-½ protein; 1-½ vegetable; 25 optional calories calories per serving: 220 arrange the salad leaves on four serving plates and top with the cucumber, carrot, tomatoes, green pepper, red kidney beans and raisins. Sprinkle with the lime juice. Blend the fromage frais with the tomato puree and mustard. Season lightly withh salt and pepper and spoon over the salads. Divide the grated cheese between each plate and serve immediately.