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Brussels Sprouts Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.8607
Energy (kCal)968.7138
Carbohydrates (g)134.7841
Total fats (g)37.472
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. If using frozen brussels sprouts, cook according to package directions with broth instead of water. | 2. If using fresh, wash well and trim all outer leaves. Bring broth to a boil and add sprouts. Bring to a boil again and cook uncovered for 15 minutes or until tender. | 3. Drain sprouts and place in a bowl. | 4. Pour vinegar and oil over the top and sprinkle with dried spices, salt and pepper. Toss to coat. Chill for 2-3 hours or overnight. | 5. Halve the tomatoes and add to sprouts. Taste for seasoning. | 6. Sprinkle with fresh chives and dill before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brussels sprout 2 lbs 390.0899 81.1931 30.6629 2.7216
    vegetable broth 2 cups 324.72 52.644 11.9064 7.6752
    wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    tarragon 1/2 teaspoon dried 0.885 0.1507 0.0683 0.0217
    thyme 1/2 teaspoon dried 0.40399999999999997 0.0978 0.0222 0.0067
    salt 1 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    cherry tomato 12 halved - - - -
    chive 1 tablespoon minced 0.9 0.1305 0.0981 0.0219
    dill 1 tablespoon minced - - - -

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



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