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Orange, Arugula, and Kalamata Olive Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.1262
Energy (kCal)318.5716
Carbohydrates (g)74.3384
Total fats (g)2.0386
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine first 4 ingredients. Combine arugula, fennel, onion, and olives in a large bowl. | 2. Drizzle lemon mixture over arugula mixture; toss gently to coat. | 3. Top with orange sections. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    extra virgin olive oil 1 1/2 1/2 - - - -
    salt 1/2 teaspoon - - - -
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094
    arugula 8 cups trimmed 40.0 5.84 4.128 1.056
    fennel bulb 2 cups sliced 53.94 12.702 2.1576 0.348
    red onion 3/4 cup sliced 48.0 11.208 1.32 0.12
    kalamata olive 12 sliced pitted - - - -
    orange 2 cups chopped 169.2 42.3 3.384 0.43200000000000005

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



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