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Arugula and Citrus Salad With Basil Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.8732
Energy (kCal)1178.2675
Carbohydrates (g)124.3665
Total fats (g)74.3559
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel oranges and grapefruits. Cut out individual slices, cutting between membranes. Set aside. | 2. In bowl, combine shallots and vinegar. Gradually whisk oil inches Stir in basil. | 3. Toss arugula in salt and peper then plate, arrange citrus slices and drizzle with vinaigrette. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange 3 5.2875 1.3219 0.1058 0.0135
    grapefruit 2 212.48 53.6512 4.1832 0.664
    shallot 2 minced 230.4 53.76 8.0 0.32
    balsamic vinegar 3 tablespoons 42.24 8.1744 0.2352 0.0
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    basil 1/4 cup chopped 1.38 0.159 0.18899999999999997 0.0384
    arugula 10 cups trimmed 50.0 7.3 5.16 1.32
    salt - - - -
    pepper - - - -

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



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