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Antipasto Salad II

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.8546
Energy (kCal)1010.5651
Carbohydrates (g)76.0142
Total fats (g)42.3897
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice. | 2. Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving. | 3. Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    genoa salami 8 ounces cut 201.7333 0.0 44.88 1.1333
    sopressata 8 ounces cut 201.7333 0.0 44.88 1.1333
    sharp provolone cheese 8 ounces cut 201.7333 0.0 44.88 1.1333
    mozzarella cheese 8 ounces cut 734.8188 61.7339 30.7535 40.5284
    tomato 2 cut 65.52 14.1596 3.2032 0.728
    artichoke 1 can drained cut - - - -
    red pepper 1/2 jar roasted drained sliced - - - -
    kalamata olive 1/2 cup pitted chopped 201.7333 0.0 44.88 1.1333
    green olive 1/4 cup pitted chopped 201.7333 0.0 44.88 1.1333
    extra virgin olive oil 1 tablespoon 201.7333 0.0 44.88 1.1333
    red wine vinegar 3 tablespoons 8.493 0.1207 0.0179 0.0
    black pepper freshly-ground - - - -
    basil leaf 1/4 cup shredded 201.7333 0.0 44.88 1.1333

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



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