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Sardine Salad (Salade Stavangeroise )

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.725
Energy (kCal)524.214
Carbohydrates (g)9.1958
Total fats (g)54.27
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash escarole and parsley in cold water and pat dry with a towel. Tear into small pieces and place in bowl. | 2. In a small mixing bowl, combine vinegar, olive oil, garlic, mustard & sugar. | 3. Add dressing to salad and toss. | 4. Place the salad on two chilled plates. Add eggs, tomatoes, brisling sardines and croutons and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    escarole 1 28.5 4.605 1.725 0.27
    parsley 1 bunch - - - -
    raspberry vinegar 3 -4 tablespoons - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    garlic clove 1 - - - -
    dijon mustard 2 teaspoons - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    cherry tomato 8 -12 - - - -
    hard egg 4 quartered boiled - - - -
    brisling sardine 8 -10 - - - -
    crouton - - - -

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



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