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Endive, Blood Orange and Hazelnut Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9937
Energy (kCal)112.5475
Carbohydrates (g)16.6582
Total fats (g)3.8867
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and remove as much of the pith that you are able from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and red pepper in a large salad bowl. | 2. Zest the remaining orange and add to a separate bowl. Juice the remaining orange and add to bowl. Whisk in the yogurt and season to taste. | 3. Drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    blood orange 4 - - - -
    belgian endive 2 heads - - - -
    watercress 1 bunch - - - -
    red pepper 1 seeded sliced - - - -
    plain yogurt 4 ounces 74.8427 10.9883 2.9937 1.9958
    hazelnut 1 ounce toasted chopped 37.7048 5.6699 0.0 1.8909

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



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