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Carrot Salad With Olives, Onions and Oranges

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.4894
Energy (kCal)340.999
Carbohydrates (g)24.0256
Total fats (g)28.0247
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes. Drain well. | 2. Whisk olive oil, lemon juice, orange peel, and coriander in large bowl to blend. | 3. Add hot carrots and toss to coat. | 4. Cool, tossing occasionally. | 5. Season with salt and pepper. | 6. Drizzle with honey, if desired. | 7. Stir in olives and green onions. | 8. Cover and refrigerate at least 3 hours. | 9. Stir salad to redistribute dressing. | 10. Garnish edges of platter with orange slices and parsley. | 11. Mound carrots in center. Serves 16. | 12. That's it! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 1/2 peeled cut 78.72 18.3936 1.7856 0.4608
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    orange peel 1 teaspoon grated 1.94 0.5 0.03 0.004
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    green olive brine 1/2 cup drained chopped pitted - - - -
    green onion 1/2 cup chopped 9.585 2.0377 0.3444 0.1668
    orange - - - -

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



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