RecipeDB

Cooking in progress....

Salade D'automne (Autumn Salad)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.5912
Energy (kCal)424.438
Carbohydrates (g)48.653
Total fats (g)27.6376
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toast the walnuts and set aside to cool. | 2. Vinaigrette: Using a non-reactive bowl, whisk the vinegar with the mustard, salt and pepper, until the salt is dissolved. Stir in the shallots. Whisking constantly, pour the walnut oil into the bowl in a steady stream. | 3. Salad: Toss the greens together gently with the pear slices and grapes. Drizzle over the vinaigrette and toss to combine. | 4. Divide the salad among six salad plates. Top with the walnuts, sprinkle on the cheese and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    walnut oil 2 tablespoons 240.44799999999998 0.0 0.0 27.2
    sherry wine vinegar 4 teaspoons - - - -
    shallot 1 minced - - - -
    dijon mustard 1/2 teaspoon - - - -
    salt - - - -
    black pepper cracked - - - -
    baby green 12 -14 ounces mixed 0.0 0.0 0.0 0.0
    pear 1 peeled sliced 79.8 21.322 0.504 0.196
    red grape 1 cup cut seedless 104.19 27.331 1.0872 0.2416
    walnut half 1/2 cup toasted - - - -
    bleu de basque 1/2 cup - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition