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Greek Pepper Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.0105
Energy (kCal)315.2263
Carbohydrates (g)12.3145
Total fats (g)21.6268
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine peppers, onion, cucumber, and tomatoes in a large bowl. | 2. In a medium bowl, whisk together oil, vinegar, thyme, basil, rosemary, garlic, salt, and cayenne. Add mustard and whisk to combine. Pour over vegetables. | 3. If desired, cover with plastic wrap and refrigerate for up to two hours. | 4. Sprinkle with cheese, olives, and parsley. Toss and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 2 cubed - - - -
    green bell pepper 2 cubed - - - -
    yellow bell pepper 2 cubed - - - -
    red onion 1 diced - - - -
    cherry tomato 12 quartered - - - -
    cucumber 1 cut 15.6 3.7752 0.6759999999999999 0.1144
    feta cheese 2/3 cup crumbled 264.0 4.09 14.21 21.28
    kalamata olive 1/2 cup pitted sliced - - - -
    parsley 1/4 cup snipped 5.4 0.9495 0.4455 0.1185
    extra virgin olive oil 1 cup - - - -
    red wine vinegar 1/3 cup 15.1367 0.2151 0.0319 0.0
    thyme 1/2 teaspoon 0.40399999999999997 0.0978 0.0222 0.0067
    basil 1/2 teaspoon 0.1016 0.0117 0.0139 0.0028
    rosemary 1/2 teaspoon 0.4585 0.0724 0.0116 0.0205
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    salt 1/2 teaspoon - - - -
    cayenne pepper 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    dijon mustard 1 tablespoon - - - -

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



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