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Greens Salad (Shamrock Salad)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.63
Energy (kCal)76.3
Carbohydrates (g)13.144
Total fats (g)0.495
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove woody ends from asparagus and cut into equal lengths. | 2. Cook the peas and aspragus in boiling salted water for around 2 minutes or until just tender but still crisp. Do not overcook them and when removed from water refresh them in a bowl of iced cold water. Drain, pat dry and place into a bowl with rocket, spinach and celery. | 3. Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss. | 4. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus spear 1 bunch - - - -
    sugar snap pea 150 trimmed - - - -
    snow pea 150 trimmed - - - -
    pea 150 g shelled 63.0 11.325 4.2 0.3
    rocket 50 - - - -
    baby spinach 50 g 11.5 1.815 1.43 0.195
    celery 2 sticks sliced - - - -
    garlic clove 1 - - - -
    extra virgin olive oil 1 tablespoon - - - -
    white vinegar 2 teaspoons 1.8 0.004 0.0 0.0
    grainy mustard 1 -2 teaspoon - - - -

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



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