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California Greek Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.5995
Energy (kCal)1333.6987
Carbohydrates (g)44.6037
Total fats (g)103.7737
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Arrange the avocados on a serving platter in a single layer. Sprinkle a third of the lemon juice over the avocados. Arrange the tomatoes on top of the avocados. Layer the jicama over the tomatoes. Sprinkle with half of the remaining lemon juice. Crumble the cheese over all. Top with the olives and sprinkle the remaining lemon juice over the olives and drizzle with olive oil. May be made 4-6 hours ahead and refrigerated. Source: California Heritage Continues. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 3 diced - - - -
    lemon 2 juiced - - - -
    tomato 2 chopped 65.52 14.1596 3.2032 0.728
    jicama 2 cups peeled diced 91.2 21.168000000000003 1.7280000000000002 0.21600000000000003
    feta cheese 8 ounces crumbled 598.752 9.2761 32.2283 48.263000000000005
    black olive 4 ounces pitted sliced 100.8667 0.0 22.44 0.5667
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0

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



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