RecipeDB

Cooking in progress....

French Potato Salad With Fennel Vinaigrette #5FIX

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.9433
Energy (kCal)2171.2622
Carbohydrates (g)99.1665
Total fats (g)164.2103
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook potatoes in a lightly greased skillet, according to package directions, until tender. Cool slightly and add to a salad bowl. | 2. Cut fennel bulb in half, then dice. Discard stalks and chop 2 tablespoons of feathery tops. Fold into potatoes, add lobster and combine. | 3. Heat vinaigrette in a small saucepan to a high simmer. Remove from heat. Add fennel tops. Pour half the vinaigrette over potato salad. Toss gently until coated. Arrange eggs over top. Drizzle with remaining vinaigrette. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 20 ounces Diced 436.5822 99.1665 11.6233 0.5103
    fennel bulb 1 - - - -
    olive oil 3/4 cup 1432.08 0.0 0.0 162.0
    lobster meat 12 ounces cooked diced 302.6 0.0 67.32 1.7
    extra large egg 2 hard-cooked diced 302.6 0.0 67.32 1.7

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



    Similar Recipes by Processes Similar Recipes by Category Composition