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Belgian Endive Salad With Walnut Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.5655
Energy (kCal)2481.6282
Carbohydrates (g)5.4896
Total fats (g)275.9464
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix endive, walnuts, parsley, and salt & pepper together in a salad bowl. | 2. In a separate bowl, whisk the vinaigrette ingredients together. | 3. Drizzle the vinaigrette over the salad and toss together. | 4. Divide the salad onto plates and crumble the cheese on top. | 5. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    belgian endive 2 heads julienned - - - -
    walnut 1 cup chopped 1927.12 0.0 0.0 218.0
    italian parsley 2 tablespoons - - - -
    salt pepper - - - -
    blue cheese 4 ounces crumbled 548.8462 5.4091 1.5536 57.9464
    walnut oil 1/4 cup 1927.12 0.0 0.0 218.0
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    dijon mustard 1 teaspoon - - - -
    salt pepper - - - -

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



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