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Spinach Salad With Pecans and Sun-Dried Tomato

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.4935
Energy (kCal)129.9533
Carbohydrates (g)23.8576
Total fats (g)1.654
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute the mushrooms, set aside and keep warm. | 2. Place spinach, pecans and chopped sun-dried tomatoes in a medium bowl, toss evenly. | 3. Add warm mushrooms, lightly toss again. | 4. Add vinegar/oil mixture, toss to coat. | 5. Serve immediately. | 6. The quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mushroom 1/2 cup sauteed - - - -
    spinach 2 cups 66.0 11.7 6.6 0.9
    pecan 2 tablespoons toasted chopped 35.7933 6.707999999999999 0.7367 0.754
    sun tomato oil 2 tablespoons sun-dried packed - - - -
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    raspberry olive oil 2 tablespoons flavored - - - -
    salt pepper - - - -

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



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