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Black-Eyed Pea Salad With Herbs, Walnuts and Pomegranates

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.3732
Energy (kCal)454.262
Carbohydrates (g)16.8836
Total fats (g)41.3504
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place peas in a medium saucepan. | 2. Add water to cover by 2 inches. | 3. Bring to a boil. | 4. Cook 5 minutes. | 5. Drain. | 6. Add fresh water just to cover. | 7. Bring to a boil. | 8. Reduce heat, cover and simmer 20-30 minutes, or until peas are tender. | 9. Drain and let cool to room temperature. | 10. Whisk oil, lemon juice, walnuts, garlic, salt and pepper together in a small bowl. | 11. Combine peas, purslane, parsley and arugula in a serving bowl. | 12. Pour dressing over them and toss well. | 13. Top with pomegranate seeds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pea 2 cups rinsed 82.32 14.798 5.4879999999999995 0.392
    water - - - -
    olive oil 5 -6 tablespoons 0.0 0.0 0.0 0.0
    lemon juice 3 -4 tablespoons 0.0 0.0 0.0 0.0
    walnut 3 tablespoons ground 360.67199999999997 0.0 0.0 40.8
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    salt pepper - - - -
    purslane 1/2 cup 4.3 0.7288 0.4364 0.0774
    flat leaf parsley 1/2 cup chopped - - - -
    arugula 1/2 cup chopped 2.5 0.365 0.258 0.066
    pomegranate seed 1/4 cup - - - -

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



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