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Broccoli Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.0584
Energy (kCal)2074.94
Carbohydrates (g)200.8212
Total fats (g)118.8499
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix mayonnaise, sugar and vinegar to make a dressing. | 2. Place all salad ingredients in large bowl and pour dressing over them. | 3. Stir to mix well. | 4. Refrigerate. | 5. Keeps for several days. | 6. DIABETICS: When making the dressing, substitute Equal for the sugar and low-fat mayo for the regular stuff, or to suite your menu plan. | 7. If needed, reduce the amount of raisins. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broccoli floret 6 cups cut - - - -
    golden raisin 1/2 cup 249.15 65.604 2.7968 0.3795
    bacon 8 slices crumbled 289.28 2.4192 20.4032 21.6704
    spring onion 4 sliced - - - -
    pecan half 1 cup - - - -
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    mayonnaise 1 cup 837.52 0.0 0.8584 92.8
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    vinegar 2 -4 tablespoons distilled 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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