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Vegetarian Vegetable Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.359
Energy (kCal)634.7341
Carbohydrates (g)16.8088
Total fats (g)42.4651
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In bowl, combine all of the above ingredients. | 2. Refrigerate for at least 1 hour before serving to blend flavors. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black olive 1 can pitted drained 201.7338 0.0 44.8801 1.1333
    water artichoke heart 1 can water-packed drained 201.7338 0.0 44.8801 1.1333
    hard italian cheese 1/2 lb cut 201.7338 0.0 44.8801 1.1333
    tomato 3 cut 66.42 14.3541 3.2472 0.738
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    lemon juice 1 1/2 1/2 5.0325 1.5784 0.0801 0.0549
    basil leaf 2 teaspoons chopped 201.7338 0.0 44.8801 1.1333
    salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    garlic powder 1 pinch 0.6413 0.1409 0.0321 0.0014

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



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