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Gemischter Rohkost Salat (Mixed Salad Plate)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.7797
Energy (kCal)340.2042
Carbohydrates (g)76.3633
Total fats (g)1.9247
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel celery root. Cut into 1/4-inch-wide slices. Cut slices into 1 1/2-inch pieces. Place in saucepan and cover with water. Bring to boil on high heat; reduce to a simmer. Simmer until just barely tender. Drain. Place in a bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate. | 2. Place carrots in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate. | 3. Place cucumbers in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate. | 4. Place beets in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate. | 5. Presentation: Arrange butter lettuce on a platter. Arrange the four salads separately on lettuce and garnish with tomato wedges and dill sprigs. | 6. **To prepare vinaigrette, whisk together 2 to 3 tablespoons granulated sugar, 2/3 cup water and 2/3 cup cider vinegar, while continuing to whisk, add 2/3 cup vegetable oil in a slow stream, mixing well. Whisk in salt and pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    celery root 1 - - - -
    - - - -
    carrot 2 cups shredded 104.96 24.5248 2.3808 0.6144
    cucumber 2 cups peeled sliced 31.2 7.5504 1.3519999999999999 0.2288
    beet 15 ounces drained 182.8542 40.6532 6.8464 0.7229
    butter lettuce 1 head 21.19 3.6349 2.2005 0.3586
    tomato - - - -
    dill - - - -

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



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