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Tuscan Lentil Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)123.0276
Energy (kCal)810.745
Carbohydrates (g)34.333
Total fats (g)20.046
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix first 7 ingrediants for dressing in a jar. Shake well and set aside. | 2. Finely chop sun-dried tomatoes. Slice fennel into thin strips. Coarsely chop fennel fronds. Chop the artichoke hearts. Julienne the red pepper. Chop parsley. Break up feta cheese. Rinse and drain lentils, drain and chop olives. | 3. Place all salad ingrediants in a bowl and top with dressing. Mix well and taste to adjust seasoning. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon juice 1/3 cup 17.8933 5.612 0.2847 0.1952
    extra virgin olive oil 1/4 cup 479.1167 0.0 106.59 2.6917
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    dijon mustard 1 teaspoon 479.1167 0.0 106.59 2.6917
    oregano 2 teaspoons 5.3 1.3784 0.18 0.0856
    salt - - - -
    pepper - - - -
    sun tomato 8 sun-dried drained 479.1167 0.0 106.59 2.6917
    fennel bulb 1 cup sliced 26.97 6.351 1.0788 0.174
    red onion 1/2 cup diced - - - -
    water artichoke heart 1/2 cup water-packed drained chopped 479.1167 0.0 106.59 2.6917
    olive green 1/2 cup 479.1167 0.0 106.59 2.6917
    red pepper 1 cup sliced 60.0 13.215 2.805 0.66
    green lentil 19 ounces rinsed drained 479.1167 0.0 106.59 2.6917
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    feta cheese 1/2 cup 198.0 3.0675 10.6575 15.96

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



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