Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
440
Calories
28g
Protein
29g
Fat
14g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Green Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 2 cups rare roast beef, chilled
- ½ cup thinly sliced celery
- ⅓ cup chopped sour pickle
- ¼ cup chopped green onion
- ¼ cup capers, drained
- 3 tablespoons vinegar
- 1 tablespoon Dijon-style mustard
- ½ clove garlic, minced
- ½ teaspoon parsley
- dash of cayenne pepper
- ½ cup vegetable oil
Directions
1
Toss first 5 ingredients together.
2
Whisk together remaining ingredients and pour over beef mixture.
3
Serve at room temperature.
4
Category:Cathy's Recipes
5
Category:Salad Recipes
6
Category:Beef Recipes
7
Category:Celery Recipes
8
Category:Pickle Recipes
9
Category:Vinegar Recipes
10
Category:Capers Recipes
11
Category:Green onion Recipes
Recipe sourced from
fandom