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Roman Orange and Fennel Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4652
Energy (kCal)533.811
Carbohydrates (g)43.2802
Total fats (g)40.9416
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the sliced fennel in a salad bowl. | 2. Slice oranges to divide flesh sections and add to bowl. | 3. Add olives. | 4. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 1 trimmed sliced - - - -
    orange 2 seedless peeled 172.96 43.24 3.4592 0.4416
    black olive 1/2 cup cured - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    salt pepper - - - -

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



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