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Tomato and Broccoli Panzanella

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.1685
Energy (kCal)1459.81
Carbohydrates (g)78.3805
Total fats (g)114.3034
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small nonmetal bowl, combine all dressing ingredients; mix well. | 2. Place rye and Italian bread slices on a broiler pan; broil 4 to 6 inches from the heat source for 4 to 5 minutes or until golden brown and toasty, turning once. | 3. Cool for 5 minutes, break or cut into 1/2 inch cubes; set aside. | 4. Bring 1/4 cup water to boiling in a medium saucepan over medium-high heat. | 5. Add broccoli; cook for 2-3 minutes until crisp tender. | 6. Drain, rinse with cold water to cool; drain well. | 7. Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix. | 8. Pour dressing over salad, toss gently to coat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    red wine vinegar 1/2 cup 22.705 0.3226 0.0478 0.0
    basil 3 tablespoons chopped 1.8285 0.2107 0.2504 0.0509
    salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon coarse ground 2.8865 0.7354 0.1195 0.0375
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    rye bread 4 slices - - - -
    italian bread 4 slices 325.2 60.12 10.56 4.2
    broccoli floret 2 cups - - - -
    plum tomato 4 seeded chopped - - - -
    red onion 1/2 cup sliced separated - - - -
    red bell pepper 1/2 cup cut - - - -
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0

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



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