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Greek Salad Pizza #RSC

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)60.1826
Energy (kCal)532.6042
Carbohydrates (g)33.7869
Total fats (g)18.9394
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together yogurt, drained cucumbers, shallots, ranch dip mix, lemon juice, dill and put in refigerator for at least two hour, overnight is best to let flavors really come together. Spread desired amount of yogurt mix over pizza crust. Some people like a lot and some a thin layer.Layer fresh spinach over sauce followed by chicken, olives, tomatoes and sprinkle feta over top. Cut and serve Serve extra yogurt sauce on side to dip if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pizza crust 1 baked cooled - - - -
    greek yogurt 16 ounces 267.6192 16.3293 46.221000000000004 1.7690000000000001
    cucumber 1/2 cup peeled drained 7.8 1.8876 0.33799999999999997 0.0572
    shallot 1/4 cup chopped 28.8 6.72 1.0 0.04
    ranch dip mix 1 package - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    dill 1 tablespoon chopped 20.13 3.6412 1.0547 0.9596
    chicken breast 1 cup diced grilled - - - -
    spinach 1 cup chopped 6.9 1.089 0.858 0.11699999999999999
    kalamata olive 1/2 cup chopped - - - -
    cherry tomato 1/2 cup quartered - - - -
    feta cheese 1/2 cup crumbled 198.0 3.0675 10.6575 15.96

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



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