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August Bean Salad (Insalata Di Fagiolini)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.2583
Energy (kCal)158.1599
Carbohydrates (g)16.2587
Total fats (g)1.0001
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into ¼ inch pieces. | 2. Steam beans until crisp-tender. Immediately chill in ice water; drain. | 3. In a large bowl, combine beans, carrots, chives, squash and tomato strips. Add oil, vinegar and generous pinch salt and pepper; stir gently to combine. Top with cheese and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 3/4 30.1574 6.5174 1.4744 0.3351
    string bean 1 trimmed 75.65 0.0 16.83 0.425
    string bean 1 trimmed 75.65 0.0 16.83 0.425
    carrot 2 julienned 41.0 9.58 0.93 0.24
    chive 1/2 bunch cut - - - -
    summer squash 2 julienned - - - -
    extra virgin olive oil 1/2 cup 75.65 0.0 16.83 0.425
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    salt - - - -
    black pepper ground - - - -
    parmigiano reggiano cheese 3 ounces shaved 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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