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Buca Di Beppo Red Wine Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6181
Energy (kCal)1463.9805
Carbohydrates (g)4.1076
Total fats (g)162.0802
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic. | 2. Blend together while slowly adding the olive oil. | 3. Allow to sit at room temperature for 30 minutes before serving. | 4. Note: Do not make this a day in advance or put in refrigerator, as flavors will not be at their best. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red wine vinegar 1/3 cup 15.1367 0.2151 0.0319 0.0
    oregano 3/4 teaspoon dried 1.9875 0.5169 0.0675 0.0321
    mustard 1/2 teaspoon 0.1575 0.0272 0.0167 0.0024
    salt 1 teaspoon - - - -
    black pepper 1 pinch 0.3608 0.0919 0.0149 0.0047
    red onion 1/8 cup chopped 8.0 1.868 0.22 0.02
    garlic 1 1/2 teaspoons chopped 6.257999999999999 1.3885 0.2671 0.021
    olive oil 3/4 cup 1432.08 0.0 0.0 162.0

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



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