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French Wedge

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.8836
Energy (kCal)1038.4972
Carbohydrates (g)6.5185
Total fats (g)112.4968
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toast the walnut pieces in 350F oven for up to 5 minutes, tossing regularly and being careful not to burn. | 2. In mixing bowl, add mustard, red wine vinegar, salt and pepper. Slowly drizzle in olive oil while whisking. Chill until ready to dress salad. | 3. Halve the iceberg lettuce half and put each quarter head on a salad plate. Arrange the avocado slices next to the wedge. | 4. Re-whisk then pour the dressing to taste over each wedge. Top with walnuts, tomatoes and Roquefort. | 5. Feastie. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    walnut 1/4 cup 481.78 0.0 0.0 54.5
    dijon mustard 1 teaspoon - - - -
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    salt pepper - - - -
    extra virgin olive oil 3 tablespoons - - - -
    iceberg lettuce 1/2 5.04 1.0692 0.324 0.0504
    roquefort cheese 4 ounces crumbled 548.8462 5.4091 1.5536 57.9464
    avocado 1/2 - - - -
    rom tomato 1 diced - - - -

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



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