Chopped Romaine & Cucumber Salad With Yogurt Dressing
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 3.1351 |
| Energy (kCal) | 1271.9622 |
| Carbohydrates (g) | 314.2676 |
| Total fats (g) | 2.1952 |
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Cuisine
European >> Greek >> Greek
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won’t cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl. | 2. Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands. | 3. Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you’re ready to toss and serve. | 4. Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic. | 5. Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper. | 6. Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing’s too light, spoon on more. Sprinkle with chilies and serve immediately. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| romaine lettuce | 1 | blemished | - | - | - | - | |
| english cucumber | 1 | - | - | - | - | ||
| walnut half | 1/2 - 3/4 | cup | toasted | - | - | - | - |
| arugula | 1 | cup | chopped washed | 5.0 | 0.73 | 0.516 | 0.132 |
| flat leaf parsley | 1 | tablespoon | chopped | - | - | - | - |
| dill | 2 | tablespoons | chopped | 40.26 | 7.2824 | 2.1094 | 1.9193 |
| mint | 1 | tablespoon | chopped | 2.508 | 0.4794 | 0.1875 | 0.0416 |
| chile | 1/4 | teaspoon | 1.5112 | 0.3114 | 0.0314 | 0.0151 | |
| salt pepper | ground | - | - | - | - | ||
| garlic | 1 | teaspoon | minced | 4.172 | 0.9257 | 0.1781 | 0.013999999999999999 |
| lemon juice | 2 | tablespoons | fresh-squeezed | 6.71 | 2.1045 | 0.1067 | 0.0732 |
| champagne vinegar | 1 | tablespoon | - | - | - | - | |
| sugar | 1 1/2 | 1/2 | 1208.97 | 302.394 | 0.0 | 0.0 | |
| salt pepper | ground | - | - | - | - | ||
| plain yogurt | 1/2 | cup | - | - | - | - | |
| extra virgin olive oil | 5 | tablespoons | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.