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Italian Radicchio & Fennel Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.2354
Energy (kCal)38.9188
Carbohydrates (g)3.1312
Total fats (g)0.2783
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean the fennel Bulb, cut off the top leaves and the rough bottom. | 2. Cut the bulb into 1/2" strips. | 3. Arrange Lettuce, olives and fennel artistically on a serving plate. | 4. Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds. | 5. Season with salt and a dash of sugar. | 6. Pour over the salad& serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    radicchio 1 9.2 1.7919999999999998 0.5720000000000001 0.1
    fennel bulb 1 - - - -
    black olive 1 ounce 25.2167 0.0 5.61 0.1417
    lite olive oil 1/4 cup 25.2167 0.0 5.61 0.1417
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    anchovy 1 filet - - - -
    black olive 3 pitted 25.2167 0.0 5.61 0.1417
    salt pepper 25.2167 0.0 5.61 0.1417
    sugar 1 pinch 1.1471 0.2869 0.0 0.0

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



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