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Sunday's Feta, Dill, Lemon, and Romaine Greek Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.818
Energy (kCal)862.1317
Carbohydrates (g)8.1672
Total fats (g)84.3319
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash Romaine and cut across the width until chop off the end. Put aside. | 2. Juice both lemons and set aside. | 3. Chop dill (preferably stemmed) until somewhat minced, make sure to at least have 2 large handfulls. | 4. Crumble Feta into a Ziploc bag with hands and set aside. | 5. Pour olive oil, lemon juice, and dill into Ziploc bag that contains the Feta. | 6. Close the Ziploc and shake until the dressings looks creamy to an extent. | 7. Throw some of the chopped Romain into the Ziploc and continue to shake. | 8. Pour out Ziploc into bowl with remaining Romaine and mix! | 9. Enjoy the wonderful meld of flavors! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    romaine lettuce 1 7.99 1.5463 0.5781 0.141
    feta cheese 5 ounces 374.22 5.7976 20.1427 30.1644
    lemon 2 2.5617 0.8233 0.0972 0.0265
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    dill 1 bunch - - - -

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



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