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Salad With Prosciutto & Warm Balsamic Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.3779
Energy (kCal)256.143
Carbohydrates (g)39.7547
Total fats (g)1.295
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Assemble the salad by washing, drying and tearing the lettuce and tossing together with the onions, pignoli, scallions, cheese, and prosciutto. | 2. In a medium skillet slowly cook the garlic in the olive oil until soft and barely colored. | 3. Remove the garlic with a slotted spoon and discard. | 4. Turn the heat to medium high and add the vinegars to the oil. | 5. Cook a few minutes then add the brown sugar and cook until dissolved. | 6. Toss the hot dressing with the salad and season with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    romaine lettuce 1 - - - -
    radicchio 1 - - - -
    red leaf lettuce 1 - - - -
    curly endive lettuce 1 75.65 0.0 16.83 0.425
    pignoli nut 1/2 cup toasted 75.65 0.0 16.83 0.425
    scallion 4 sliced 128.0 29.36 7.32 0.76
    parmigiano reggiano cheese 3 ounces shaved 75.65 0.0 16.83 0.425
    prosciutto di parma 8 ounces cut 75.65 0.0 16.83 0.425
    garlic clove 4 -6 smashed peeled 75.65 0.0 16.83 0.425
    extra virgin olive oil 2/3 cup 75.65 0.0 16.83 0.425
    balsamic vinegar 3 -6 tablespoons 0.0 0.0 0.0 0.0
    red wine vinegar 3 tablespoons 8.493 0.1207 0.0179 0.0
    dark brown sugar 1 tablespoon 75.65 0.0 16.83 0.425
    salt pepper 75.65 0.0 16.83 0.425

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



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