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Green Bean and Red Onion Salad With Warm Cider Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.3437
Energy (kCal)934.1458
Carbohydrates (g)130.9877
Total fats (g)34.2984
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.). | 2. Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    apple juice concentrate 1/2 cup thawed 116.8117 28.8511 0.3589 0.2604
    apple cider vinegar 2 tablespoons - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    dijon mustard 2 teaspoons - - - -
    mustard seed 1 teaspoon 10.16 0.5618 0.5216 0.7248
    green bean 6 ounces trimmed cut 52.7301 11.8558 3.1128 0.3742
    baby green 4 cups 476.0 79.52 31.29 5.6
    red onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    radish 2 trimmed halved sliced 2.88 0.612 0.1224 0.018000000000000002
    bread butter pickle 1 tablespoon chopped 9.1 2.115 0.057999999999999996 0.040999999999999995

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



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