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Valencia Corn Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.0925
Energy (kCal)429.9
Carbohydrates (g)94.241
Total fats (g)6.1205
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. NOTE: If using frozen corn, thaw first. | 2. Whisk the vinaigrette ingredients together. | 3. In a serving bowl combine the salad ingredients. Pour the vinaigrette over the corn mixture and toss to coat well. | 4. Cover and chill until ready to serve. Best prepared several hours in advance to allow the ingredients to marinate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn 3 cups 374.1 81.345 14.2245 5.8725
    pimiento 1 jar drained roasted - - - -
    black olive 1/2 cup sliced drained - - - -
    red onion 1/4 cup diced - - - -
    curly leaf parsley 2 tablespoons minced - - - -
    orange juice 1/2 cup squeezed 55.8 12.895999999999999 0.868 0.248
    apple cider vinegar 3 tablespoons - - - -
    extra virgin olive oil 2 tablespoons - - - -
    paprika 1 smoked served - - - -
    salt - - - -
    black pepper ground - - - -

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



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