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Broccoli & Cauliflower Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2587.7049
Energy (kCal)59431.0665
Carbohydrates (g)5252.6535
Total fats (g)3946.5574
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook vegetables in boiling salted water (or steam) until tender, then drain. | 2. Combine vinegar, olive oil and spring onions in a bowl, season to taste and whisk well. | 3. Combine vegetables, pinenuts and currants, pour dressing over and toss well. | 4. Serve with Veal and Leek Scallopine (see my recipes). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broccoli 400 cut 12376.0 2416.96 1026.48 134.68
    cauliflower 400 cut 10700.0 2127.16 821.76 119.84
    champagne vinegar 1 1/2 1/2 - - - -
    extra virgin olive oil 1/4 cup - - - -
    spring onion 1 chopped - - - -
    pine nut 40 roasted 36342.0 706.32 739.26 3691.98
    currant 2 tablespoons drained 8.82 2.1532 0.196 0.0574

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



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