Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
382
Calories
10g
Protein
23g
Fat
39g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Orange | 1 medium (131g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Pecan | 1 half (4g) | 20 |
| Lettuce | 1 cup shredded (36g) | 5 |
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 cups lightly packed, torn butter lettuce
- 1 pint basket (12 to 14 ounces) California strawberries, stemmed and sliced 1/3 inch thick
- 1/3 cup coarsely chopped red onion
- Orange Vinaigrette (recipe follows)
- 6 tablespoons whole pecans, toasted
- 6 tablespoons crumbled blue cheese
- =
Directions
1
In large bowl, toss lettuce, strawberries, onion and Orange Vinaigrette. Divide equally on six salad plates. Top each serving with 1 tablespoon pecans and 1 tablespoon blue cheese. Makes 6 side-dish servings Orange Vinaigrette: In small bowl, whisk 3 tablespoons vegetable oil; 1 1/2 tablespoons white wine vinegar; 1 1/2 tablespoons thawed, frozen orange juice concentrate; 1 tablespoon honey; 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Makes about 1/2 cup
Recipe sourced from
fandom