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Red Leaf Lettuce With Peach and Fresh Chevre

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.9542
Energy (kCal)500.1627
Carbohydrates (g)18.9374
Total fats (g)41.8596
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl pour boiling water over peach until completely covered, let sit 30-60 seconds, remove peach and cool in cold water. Peel skin and cut peach from pit in 8-12 wedges. | 2. Wash lettuce and spin dry. Arrange on a flat serving platter. Arrange peach wedges on top. | 3. Either cut or crumble chevre with your hands in 1/2 inch pieces over salad. | 4. Sprinkle with walnuts and basil. | 5. For dressing dissolve salt in vinegar, add other ingredients until well blended. Adjust acidity to your taste with a little more vinegar or a pinch of sugar. | 6. Drizzle dressing over salad and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red leaf lettuce 6 cups 26.88 3.7968 2.2344 0.3696
    peach 1 60.06 14.6916 1.4014 0.385
    walnut 3 tablespoons toasted chopped 360.67199999999997 0.0 0.0 40.8
    chevre cheese 2 ounces 50.4333 0.0 11.22 0.2833
    basil 1 tablespoon chopped 0.6095 0.0702 0.0835 0.017
    raspberry vinegar 1/2 tablespoon 50.4333 0.0 11.22 0.2833
    salt 1 pinch - - - -
    dijon mustard 1/2 teaspoon 50.4333 0.0 11.22 0.2833
    walnut oil 3 tablespoons 360.67199999999997 0.0 0.0 40.8
    black pepper 1 pinch 0.3608 0.0919 0.0149 0.0047
    sugar 1 pinch 1.1471 0.2869 0.0 0.0

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



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