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Heirloom Tomato Salad With Goat Cheese and Arugula

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.297
Energy (kCal)659.2041
Carbohydrates (g)57.1692
Total fats (g)30.5773
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thinly slice tomatoes and arrange on salad plates in an overlapping fashion forming a ring, alternating colors as you go. | 2. Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic (reserve some for the arugula). | 3. Press wheels of goat cheese into the chopped pistachios, covering both sides. | 4. Place arugula into a small bowl and toss gently with olive oil, juice of the lemon, balsamic, salt, and pepper. | 5. Place approximately one cup of the arugula salad into the center of the tomatoes. | 6. Top arugula with pistachio goat cheese. | 7. Garnish with one half cherry tomato, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 4 ripe 167.44 37.128 8.736 1.456
    chevre cheese cream 5 ounces soft cut 126.0833 0.0 28.05 0.7083
    pistachio 1/2 cup shelled roasted chopped 344.4 16.7096 12.3984 27.8718
    arugula 4 cups 20.0 2.92 2.064 0.528
    extra virgin olive oil 1/2 cup 126.0833 0.0 28.05 0.7083
    lemon 1 1.2808 0.4116 0.0486 0.0132
    balsamic vinegar 1 -4 tablespoon aged 0.0 0.0 0.0 0.0
    salt coarse - - - -
    black pepper ground - - - -
    cherry tomato 2 grape 126.0833 0.0 28.05 0.7083

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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