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Fennel & Roasted Beet Salad With Bleu Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)192.626
Energy (kCal)1908.8781
Carbohydrates (g)46.5634
Protein (g)8.6698
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 1 cooked peeled cut 58.48 13.0016 2.1896 0.2312
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    salt pepper - - - -
    fennel bulb 1 sliced - - - -
    radicchio 1 - - - -
    spinach 1/2 16.5 2.925 1.65 0.225
    arugula 1 bunch - - - -
    walnut 1/2 cup chopped toasted 963.56 0.0 0.0 109.0
    shallot 1 minced 115.2 26.88 4.0 0.16
    white wine vinegar 2 tablespoons - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    dijon mustard 1 teaspoon - - - -
    extra virgin olive oil 1/4 cup - - - -
    blue cheese 2 ounces crumbled 274.4231 2.7045 0.7768 28.9732
    salt pepper - - - -

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



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