WEDGE SALAD CALORIES. WEDGE SALAD

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Wedge Salad Calories. People Trying To Lose Weight.

Wedge Salad Calories

calories

The energy needed to raise the temperature of 1 gram of water through 1 °C (now usually defined as 4.1868 joules)

Either of two units of heat energy

The energy needed to raise the temperature of 1 kilogram of water through 1 °C, equal to one thousand small calories and often used to measure the energy value of foods

(caloric) thermal: relating to or associated with heat; "thermal movements of molecules"; "thermal capacity"; "thermic energy"; "the caloric effect of sunlight"

(caloric) of or relating to calories in food; "comparison of foods on a caloric basis"; "the caloric content of foods"

(calorie) a unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure; used by nutritionists to characterize the energy-producing potential in food

wedge

Fix in position using a wedge

lodge: put, fix, force, or implant; "lodge a bullet in the table"; "stick your thumb in the crack"

bomber: a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States

Force into a narrow space

any shape that is triangular in cross section

salad

Salad is any of a wide variety of dishes including: vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold and hot, often including raw vegetables or fruits.

A mixture containing a specified ingredient served with a dressing

food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens

A cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients

Salad were a UK-based pop music group formed in London in 1992, that included Dutch vocalist/keyboardist Marijne van der Vlugt, bassist Pete Brown, drummer Rob Wakeman (ex-Colenso Parade), and guitarist Paul Kennedy.

A vegetable suitable for eating raw

wedge salad calories - CL by

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76% (7)

Autumn Beet and Red Cabbage Salad

Recipe:

1 jar (16 ounces) Aunt Nellie’s Pickled Beets, whole or sliced
1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage
1/3 cup red currant jelly
1/4 teaspoon ground cloves
1/4 cup thinly sliced green onions
1 cup chopped granny smith apple (about 1 small apple)
1/2 cup chopped toasted pecans*
Salt and pepper to taste

1. Drain beets and cabbage, combining both liquids into small bowl. Pour 1/2 cup of the combined liquids into a small saucepan; discard remainder. Add red currant jelly and cloves to saucepan; whisk to combine. Bring to boil; reduce heat and simmer until liquid is thickened and reduced to 1/3 cup, about 10 minutes. Cool.

2. Meanwhile, cut sliced beets in half, or whole beets into wedges. Toss beets, cabbage and green onions with cooled red currant dressing.

3. Just before serving stir in apples and pecans. Season to taste with salt and pepper.

*To toast pecans, bake nuts in a single layer on a rimmed baking sheet in a preheated 350?F oven until fragrant, about 5 to 8 minutes. Remove from baking sheet and cool.

Makes 6 servings (about ? cup each)

Nutritional Information per serving: 190 calories; 1g protein; 36 g carbohydrate; 7 g fat; 461mg sodium; 0 mg cholesterol; 2 g dietary fiber; 2 mg iron; >1 mg thiamin; 61 IU Vitamin A; 18 mg Vitamin C.

Photo and recipe courtesy of Aunt Nellies®.

Toasted Pita with Mint, Cucumber, and Tomato Salad

1/4 cup fresh lemon juice
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 3/4 cups chopped tomato (about 3 medium)
1 1/2 cups chopped peeled English cucumber (about 1)
1/3 cup thinly sliced green onions
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 tablespoon chopped fresh cilantro
3 (6-inch) pitas, cut into 8 wedges

Preheat oven to 425°.

Combine first 5 ingredients in a large bowl, stirring with a whisk. Add tomato and next 5 ingredients (through fresh cilantro); toss well.

Arrange pita wedges in a single layer on a baking sheet. Bake at 425° for 6 minutes or until golden. Serve with salad.

Yield: 8 servings (serving size: about 2/3 cup salad and 3 pita wedges)

NUTRITION PER SERVING
CALORIES 116(30% from fat); FAT 3.9g (sat 0.5g,mono 2.6g,poly 0.6g); PROTEIN 3.2g; CHOLESTEROL 0.0mg; CALCIUM 43mg; SODIUM 274mg; FIBER 2g; IRON 1.2mg; CARBOHYDRATE 18g

Joanne Weir
Cooking Light, SEPTEMBER 2005

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WEDGE SALAD CALORIES. WEDGE SALAD

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