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Potager Garden Salad With Mesclun Greens, Flowers and Herbs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6627
Energy (kCal)92.8416
Carbohydrates (g)20.3197
Total fats (g)0.8089
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In the bottom of a large salad bowl, whisk together the mustard and the olive oil, then add the vinegar, salt and pepper and mix well. | 2. When ready to serve, add the mixed greens and toss until the leaves are evenly coated. | 3. Garnish with the raspberries and fresh edible flowers, and serve right away. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salad green red 4 cups mixed - - - -
    mint leaf 3 chopped - - - -
    lemon balm leaf 3 chopped - - - -
    chervil 3 sprigs chopped - - - -
    dijon mustard 1 teaspoon - - - -
    extra virgin olive oil 1/4 cup - - - -
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    salt 1/4 teaspoon - - - -
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094
    raspberry 1 cup 63.96 14.6862 1.476 0.7995
    edible flower - - - -

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



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