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Mediterranean Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2983
Energy (kCal)466.2325
Carbohydrates (g)10.6349
Total fats (g)46.6551
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thoroughly drain all canned vegetables. | 2. Combine mayo, ketchup, and Worcestershire sauce in a medium bowl. | 3. Add salt and pepper to taste into mixture. | 4. Blend mixture until smooth and mixed well. | 5. Chop hearts of palm and artichoke bottoms into bite sized pieces. | 6. Add palm, artichokes, and remaining ingredients into mayo mixture. | 7. Toss to coat all ingredients. | 8. Serve or refrigerate until needed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    heart palm 1 can - - - -
    artichoke bottom 1 can - - - -
    black olive 1 can - - - -
    celery 1 cup chopped 16.16 2.9997 0.6969 0.1717
    green onion 1/4 cup diced 4.7925 1.0188 0.1722 0.0834
    mozzarella cheese 1 cup cubed - - - -
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    carb ketchup 1 tablespoon low - - - -
    worcestershire sauce 2 tablespoons 26.52 6.6164 0.0 0.0
    salt - - - -
    pepper - - - -

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



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