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Tomatoes and Mozzarella With Artichoke Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1759
Energy (kCal)31.956
Carbohydrates (g)7.3791
Total fats (g)0.2179
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Alternate tomato and mozzarella slices on large platter. Drain artichoke hearts, reserving marinade, and place artichokes in center of platter. Scatter onion, olives, capers, and basil leaves over top. Drizzle reserved marinade over all. Let stand at room temperature at least 1 hour before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum tomato 2 ripe sliced - - - -
    mozzarella cheese 1 sliced - - - -
    artichoke heart 2 jars marinated - - - -
    red onion 1 sliced 28.0 6.537999999999999 0.77 0.07
    black olive 10 pitted quartered - - - -
    caper 2 tablespoons drained 3.9560000000000004 0.8411 0.4059 0.1479
    basil leaf 10 -15 - - - -

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



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