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The Barefoot Contessa's Endive and Avocado Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.983
Energy (kCal)365.1465
Carbohydrates (g)73.6864
Total fats (g)4.2879
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette. | 2. Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1" chunks. Cut the avocados into large pieces. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dijon mustard 1 1/2 1/2 - - - -
    lemon juice 1/4 cup squeezed 13.42 4.209 0.2135 0.1464
    olive oil 4 -5 tablespoons 0.0 0.0 0.0 0.0
    kosher salt 3/4 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    endive 4 heads 348.84 68.742 25.65 4.104
    ha avocadoes 4 ripe peeled seeded - - - -

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



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