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Parsley Mint Salad With Chipotle Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6051
Energy (kCal)33.8765
Carbohydrates (g)8.7282
Total fats (g)0.2403
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place a small pan of lightly salted water on medium heat and bring to a boil. Add sliced garlic and blanch about 2 minutes. Drain and set aside. Or if you like the strong taste of garlic, don't blanch and use raw. | 2. Whisk together lemon juice, orange juice,salt, pepper and olive oil in a small bowl. Stir in minced chiles and garlic. | 3. Place the herbs in a large bowl. Pour on dressing and toss well to coat evenly. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 6 sliced - - - -
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    orange juice 3 tablespoons squeezed 20.925 4.836 0.3255 0.09300000000000001
    salt 1 teaspoon coarse - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    extra virgin olive oil 1/3 - 1/2 cup - - - -
    chipotle pepper 1 -4 pickled stemmed seeded minced - - - -
    italian parsley 2 bunches chopped - - - -
    mint 1 bunch chopped - - - -
    cilantro 1 bunch chopped - - - -

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



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