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Antipasto Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.0941
Energy (kCal)500.59
Carbohydrates (g)23.9171
Total fats (g)40.3276
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook tortellini, rinse with cold water and drain. | 2. Place in serving bowl. | 3. Add carrots, red pepper, artichokes and olives. | 4. Add pesto and olive oil and mix. | 5. Add grape tomatoes and pepperoni slices and season with black pepper. | 6. Cover and refrigerate for at least 1 hour. | 7. Just before serving, toss with Parmesan cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg tortellini 1 package refrigerated cheese-filled - - - -
    carrot 1/2 cup peeled julienned 26.24 6.1312 0.5952 0.1536
    red pepper 1/2 cup roasted sliced 30.0 6.6075 1.4025 0.33
    artichoke heart 2/3 cup marinated drained quartered - - - -
    kalamata olive 12 -14 pitted - - - -
    pesto sauce 2 tablespoons 131.67 3.1784 3.0964 11.844000000000001
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    pepperoni 10 slices - - - -
    grape tomato 10 -12 halved - - - -
    black pepper - - - -
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0

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



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