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Vegetable Crudites With Greek Yogurt Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.4929
Energy (kCal)697.0383
Carbohydrates (g)82.3399
Total fats (g)17.895
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Firstly, soak the lettuce leaves in a bowl of chilled water. | 2. Now prepare the dressing as follows. | 3. Hang the yogurt in a muslin cloth to remove excess water. | 4. Combine the yogurt with the chopped mint leaves, salt to taste, lemon juice, sesame seeds and garlic in a bowl. | 5. Toss thoroughly and refrigerate. | 6. Just before serving, drain the lettuce leaves and spread on a serving plate. | 7. Arrange the vegetables on the lettuce leaves. | 8. Serve with the chilled dressing. | 9. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 2 50.02 11.6876 1.1346 0.2928
    white radish 1 - - - -
    cucumber 2 - - - -
    red radish 4 quartered - - - -
    cherry tomato 8 -10 halved - - - -
    iceberg lettuce 8 -10 washed 0.0 0.0 0.0 0.0
    mint leaf 10 -12 washed - - - -
    mint leaf 8 chopped - - - -
    yogurt 4 cups low-fat 617.4 68.992 51.45 15.19
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    sesame seed 1 teaspoon toasted 28.5 1.3095 0.8905 2.4
    garlic clove 4 chopped - - - -
    salt - - - -

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



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