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Kumquat's Panzanella (Bread and Tomato Salad)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.1611
Energy (kCal)1081.3996
Carbohydrates (g)143.117
Total fats (g)34.4257
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put diced red onion in a small bowl and cover with water. (This removes some of the oniony taste.) The longer you soak it the milder it will become. | 2. If bread is not day old, slice and place on cookie sheet in preheated 400 degree oven for about 10-12 minutes. Remove and let cool slightly. | 3. Meanwhile, prepare and place all ingredients other than the bread and onion in a large bowl and mix. | 4. Tear bread into bite size pieces, drain onions and add to tomato mix. Combine well. Adjust the seasonings to taste and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red onion 1/2 diced - - - -
    sourdough bread 8 ounces toasted toasted 610.0811 114.0784 0.0227 8.0059
    tomato 4 chopped 88.56 19.1388 4.3296 0.9840000000000001
    mozzarella 4 ounces cubed low fat 340.2 2.4835 25.1408 25.3449
    kalamata olive 12 pitted halved - - - -
    basil 1/4 cup shredded 1.38 0.159 0.18899999999999997 0.0384
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    extra virgin olive oil 2 tablespoons - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    salt 1 teaspoon - - - -
    pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375

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



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