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Best Scungilli Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)91.6315
Energy (kCal)697.3507
Carbohydrates (g)12.0529
Total fats (g)29.5962
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time). | 2. Take a medium mixing bowl. Add all the above ingredients; toss until mixed well. | 3. Refrigerate for 30 minutes to let the flavors meld and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scungilli 16 ounces sliced cooked canned 403.4667 0.0 89.76 2.2667
    celery 2 stalks chopped 20.48 3.8016 0.8832 0.2176
    red onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    italian parsley 2 tablespoons chopped 403.4667 0.0 89.76 2.2667
    black olive 8 ounces sliced pitted drained 403.4667 0.0 89.76 2.2667
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    lemon 1 strained 1.2808 0.4116 0.0486 0.0132
    sea salt 1 teaspoon 403.4667 0.0 89.76 2.2667
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    red pepper flake 403.4667 0.0 89.76 2.2667
    garlic clove 1 chopped 403.4667 0.0 89.76 2.2667

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



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