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Scandinavian Potluck Picnic Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.8491
Energy (kCal)2074.4525
Carbohydrates (g)378.8865
Total fats (g)55.1206
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain canned vegetables. Mix together with fresh chopped vegetables. Mix dressing (vinegar, oil, sugar, water, paprika) and pour over vegetables. | 2. Let stand 24 hours OR MORE in a covered container. Keeps well up to six weeks in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pea pearl onion 2 cans - - - -
    kernel corn 1 can 276.9265 54.6877 7.6525 3.0018
    french green bean 1 can - - - -
    pimiento 1 jar - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    celery 1 stalk chopped 10.24 1.9008 0.4416 0.1088
    vinegar 1 cup 50.19 2.2227 0.0 0.0
    oil 1/4 cup 448.95 0.0 0.1435 50.9835
    sugar 1 1/2 cups 1208.97 302.394 0.0 0.0
    water 2 tablespoons 0.0 0.0 0.0 0.0
    paprika 1 tablespoon 19.176 3.6713 0.9615 0.8765

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



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