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Chilled Orange and Fennel Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.1115
Energy (kCal)1440.179
Carbohydrates (g)120.0548
Total fats (g)111.1359
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel oranges, removing all of the white pith. Cut oranges into 1/4 inch slices. | 2. In a small bowl, whisk together oil, vinegar, cumin, and chili powder. Set dressing asside. | 3. Spread a layer of shredded romaine on a large serving platter. Cover with a layer of orange slices. | 4. Cover liberally with onion slices. Top with fennel rings. | 5. Spoon dressing over the salad. Serve chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange 8 seedless 360.96 90.24 7.2192 0.9216
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    romaine lettuce 1 shredded 7.99 1.5463 0.5781 0.141
    onion 2 sliced sweet 88.0 20.548000000000002 2.42 0.22
    fennel bulb 1 cut - - - -

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



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