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Oregon Fall Salad

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.65
Energy (kCal)290.125
Carbohydrates (g)58.5483
Total fats (g)8.429
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat. | 2. Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop. | 3. Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1 tablespoon - - - -
    cider vinegar 1/2 teaspoon 0.525 0.0233 0.0 0.0
    sea salt to taste - - - -
    black pepper to taste coarse ground 0.0 0.0 0.0 0.0
    salad green 1 bag mild - - - -
    hazelnut 1/2 cup 159.6 24.0 0.0 8.004
    apple 2 cored sliced 130.0 34.525 0.65 0.425
    cheddar cheese rectangle 1/3 cup - - - -

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



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