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Italian Tortellini-Vegetable Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.77
Energy (kCal)252.7319
Carbohydrates (g)27.3424
Total fats (g)15.3085
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during the last minute of cooking time. Rinse with cold water to cool; drain well. | 2. Meanwhile, in a large bowl, mix tomatoes, onion, parsley and artichokes. | 3. Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cheese tortellini 1 package filled - - - -
    spinach tortellini 1 package filled - - - -
    broccoli floret 2 cups - - - -
    cauliflower floret 2 cups - - - -
    sun tomato 1 cup oil-packed sun-dried drained - - - -
    red onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    artichoke heart liquid 2 jars marinated drained chopped - - - -
    italian dressing 8 ounces 231.3319 22.6569 0.8845 15.15

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



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