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Los Angeles Ensalada Espanola (L. A. Chopped Spanish Salad)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.9805
Energy (kCal)1158.5162
Carbohydrates (g)87.2682
Total fats (g)79.1695
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 250 F, roast the squash and beets in a small baking pan just until tender, about 12 minutes, allow to cool. | 2. Increase oven temperature to 350 F and toast pistachios for 5 to 7 minutes until lightlt toasted, allow to cool. | 3. in a large bowl, toss together the roasted tomatoes, butternut squash, beets, pistachios, fennel, celery, cucumber, currants, piquillo peppers, grated cheeses and mixed greens. | 4. In a small bowl mix , whisk together the balsamic vinegar and olive oil, stir in raisins. | 5. Drizzle dressing over the salad, sprinkle with a dash of salt and toss to combine. | 6. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rom tomato 16 - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    butternut squash 1/4 cup 15.75 4.0915 0.35 0.035
    red beet 1/4 cup roasted - - - -
    pistachio nut 1/2 cup unsalted shelled 344.4 16.7096 12.3984 27.8718
    fennel 1/2 cup 13.485 3.1755 0.5394 0.087
    celery 1/2 cup 8.08 1.4999 0.3484 0.0859
    cucumber 1/3 cup 5.2 1.2584 0.2253 0.0381
    currant 1/2 cup 35.28 8.6128 0.784 0.2296
    piquillo pepper 3 tablespoons - - - -
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    provolone cheese 1/4 cup grated 115.83 0.7062 8.4414 8.7846
    green 8 cups chopped mixed 66.88 13.1632 6.688 0.3952
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    golden raisin 3 tablespoons 93.4312 24.6015 1.0488 0.1423

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



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