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Ensalada De Judias Verdes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9183
Energy (kCal)59.22
Carbohydrates (g)13.4403
Total fats (g)0.33
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare the vinaigrette by whisking the ingredients together in a non-reactive bowl. Whisk well again before serving. Best prepared several hours in advance if possible. | 2. Lightly blanch the green beans for about 3-4 minutes or until bright green. Immediately submerge in a bowl of ice water for a few minutes to lock in the color. Drain well. | 3. Divide the frisee on 2 salad plates. Place half of the green beans on each plate, followed by half of the red onion and half the tomatoes. | 4. Drizzle with the sherry vinaigrette. Garnish each serving with a lemon wedge. | 5. Don't forget the crusty bread! | 6. Note that all ingredients are estimated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green bean 1 1/4 cups trimmed 38.75 8.7125 2.2875 0.275
    red onion 1/4 cup cut 16.0 3.736 0.44 0.04
    grape tomato 5 -6 cut - - - -
    frisee 3 cups - - - -
    lemon wedge 2 - - - -
    extra virgin olive oil 3 tablespoons - - - -
    sherry wine vinegar 1 tablespoon - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    salt - - - -
    black pepper ground - - - -

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



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