[bgill]

Y’all do know not to trust the online calorie and carb counters. Those online sites are so ridiculously off that even a single meal could be hundreds too high. Sure, it takes forever to calculate your numbers by hand with your actual product food’s nutritional label but it’s the only way you’ll get a fair total.

[Liz]

Replicates a salad eaten in a Seattle restaurant. Melon and figs are both sweet so you want the vinaigrette to be bright---to underline the flavors.

Fig and Melon Salad / Creamy Lemon Vinaigrette

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VINAIGRETTE whisk/combine 2 tb lemon juice, 3 Tb ol/oil, tea honey, tsp champagne vinegar, Tb h/ cream, Salt, lots of pepper.

SALAD Toss Vinaigrette w/ 1/2 head red lettuce torn bite-size, 1/2 Tuscan melon cubes or slices, 1/2 small red onion, thinly sliced.

ASSEMBLY Plate dressed greens; finish w/ 5-7 fresh, ripe figs quartered, crumbled feta.

SERVE immediately aside this Prosciutto Sandwich with Arugula.

Prosciutto Sandwich with Arugula
Spread butter on both sides of a hinged baguette. Fill w/ scant 1/2 lb prosciutto. Top w/ 3 c arugula drizzled w/ bit of white truffle oil or olive oil. Slice the baguette into portions.

SERVE alongside the fig and melon salad.

[Jamestown1630]

In the past I always used Pennington’s ‘Food Values’, which in latter editions was Bowes and Church’s:

https://www.amazon.com/Pennington-Churchs-Values-Portions-Commonly/dp/B00N4HCJAU

There is probably something more up-to-date now, but this was always pretty exhaustive and also addressed a lot of commonly used prepared foods.