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Picnic Corn-Zucchini Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.1779
Energy (kCal)759.725
Carbohydrates (g)166.5353
Total fats (g)11.7534
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper. | 2. Pour into a lidded container. | 3. In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley. | 4. Cover and chill several hours or overnight. | 5. When ready to serve, add the dressing and toss well to coat. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn 6 ears cooked 737.88 160.446 28.0566 11.583
    zucchini 2 sliced 6.72 0.9952 0.8672 0.128
    scallion 2 bunches sliced - - - -
    red bell pepper 1/2 sliced - - - -
    flat leaf parsley 1/4 cup chopped - - - -
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    dijon mustard 1 teaspoon - - - -
    extra virgin olive oil 1/3 cup - - - -
    salt pepper - - - -

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



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