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Garden Italian Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.7251
Energy (kCal)522.2099
Carbohydrates (g)50.2454
Total fats (g)28.5472
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook orzo to desired doneness as directed on package; drain. Rinse with cold water. | 2. In large bowl, combine orzo, zucchini, carrot, olives, onions and pimento. | 3. Pour dressing over salad; toss well. | 4. Refrigerate at least 2 hours to blend flavors. | 5. Add Mozzarella cheese just before serving; garnish with parsley. Refrigerate leftovers. | 6. Tip: Substitute 2 1/2 cups cooked macaroni for the orzo. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orzo pasta 1 cup rice-shaped - - - -
    zucchini 1 cup sliced - - - -
    olive 1/2 cup sliced ripe - - - -
    carrot 1/2 cup shredded 26.24 6.1312 0.5952 0.1536
    green onion 1/4 cup sliced 4.7925 1.0188 0.1722 0.0834
    pimiento 1 jar chopped drained - - - -
    italian salad dressing 1/2 cup 122.4 11.988 0.46799999999999997 8.016
    mozzarella cheese 4 ounces cut 367.4094 30.8669 15.3768 20.2642
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03

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



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