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Peasant Salad from Cyprus (Choriatiki)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.8616
Energy (kCal)207.8663
Carbohydrates (g)43.2245
Total fats (g)1.824
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the onion very thinly. | 2. Mix with one tablespoon (sic!) salt and set aside for 10 minutes. | 3. Knead the onion until it becomes transparent. | 4. Then rinse in lots of water and drain. | 5. Peel the cucumber. | 6. Cut it and the tomatoes into large chunks. | 7. Cut the celery and eggplant into smaller pieces. | 8. Arrange nicely on four plates. | 9. Grate the beetroots and put on top (mixing them with the rest would make the salad red). | 10. Divide the cheese into four pieces and put on top of the beetroots. | 11. Garnish with olives, capers and oregano. | 12. Serve salt, pepper, vinegar and oil à part, so that everyone makes his own dressing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 4 ripe 167.44 37.128 8.736 1.456
    cucumber 1 15.6 3.7752 0.6759999999999999 0.1144
    red onion 1 - - - -
    celery 1 stalk 10.24 1.9008 0.4416 0.1088
    eggplant 1/2 - - - -
    beetroot 4 12.6083 0.0 2.805 0.0708
    greek feta cheese 1/2 12.6083 0.0 2.805 0.0708
    kalamata olive 20 12.6083 0.0 2.805 0.0708
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    oregano - - - -
    salt - - - -
    pepper - - - -
    wine vinegar - - - -
    extra virgin olive oil 12.6083 0.0 2.805 0.0708

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



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