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Spinach and Goat Cheese Salad with Beetroot Vinaigrette

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.5664
Energy (kCal)3027.6851
Carbohydrates (g)23.8087
Total fats (g)313.9079
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 5 minutes, Preparation Time - 25 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar. | 2. In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil. | 3. In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    walnut 1 cup chopped 1927.12 0.0 0.0 218.0
    white sugar 2 tablespoons 16.254 4.1992 0.0 0.0
    beet 1/3 can pickled 29.2254 6.4976 1.0943 0.1155
    cider vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    chicken bouillon granule 1 teaspoon - - - -
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    white sugar 1 teaspoon 16.254 4.1992 0.0 0.0
    salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5
    baby spinach 1/2 pound rinsed 52.1632 8.2327 6.4864 0.8845
    goat cheese 4 ounces crumbled 512.568 2.4608 34.6097 40.3591

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



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