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Escarole Salad That Your Taste Buds Will Love

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.1327
Energy (kCal)1643.5116
Carbohydrates (g)69.1534
Total fats (g)134.0985
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place escarole and butter lettuce in a large salad bowl. | 2. Drain artichokes reserving 1 tablespoon of the marinade. Place it into blender. Add the dressing ingredients to the blender and blend till smooth. | 3. Season to your likings by adding more vinegar or seasonings. chill while preparing salad. | 4. Toss salad with artichoke hearts, onion slices and pear slices. | 5. Top with cherries and toasted pine nuts. | 6. Cool and scatter on salad. | 7. Placed sliced goat cheese on salad. Or crumble the cheese over salad. | 8. Pour over salad and enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    escarole 1 separated washed 28.5 4.605 1.725 0.27
    butter lettuce 1 separated washed - - - -
    onion 1 peeled 28.0 6.537999999999999 0.77 0.07
    artichoke 12 ounces marinated 159.8911 35.7544 11.1243 0.5103
    pear 1/2 washed sliced 39.9 10.661 0.252 0.098
    cherry 1/4 cup chopped dried 19.375 4.7197 0.3875 0.1162
    pine nut 1/4 cup 227.1375 4.4145 4.6204 23.0749
    goat cheese 4 ounces sliced coated 512.568 2.4608 34.6097 40.3591
    goat cheese 2 ounces 512.568 2.4608 34.6097 40.3591
    garlic clove 1 -3 - - - -
    stone mustard 2 teaspoons ground - - - -
    anchovy 2 anchovies - - - -
    salt - - - -
    black pepper - - - -
    sauce 2 -4 drops - - - -
    mayonnaise 3/4 cup 628.14 0.0 0.6438 69.6
    white balsamic vinegar 2 tablespoons - - - -
    basil 2 -4 0.0 0.0 0.0 0.0

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



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