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Spanish Citrus Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.7215
Energy (kCal)2181.1304
Carbohydrates (g)328.8054
Total fats (g)55.4361
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut orange sections in half crosswise. | 2. In a large bowl, combine oranges, kidney beans, celery, onion, parsley and pimiento. | 3. Blend remaining ingredients together; pour over mixture in bowl. | 4. Chill several hours, stirring several times. | 5. Serve in romaine-lined bowl. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange 3 peeled sectioned 259.44 64.86 5.1888 0.6624
    red kidney bean 15 ounces canned drained 1403.2999 254.2949 103.6316 1.0631
    celery 1/2 cup chopped 8.08 1.4999 0.3484 0.0859
    onion 1 sliced separated - - - -
    parsley 1 tablespoon snipped 1.368 0.2405 0.1129 0.03
    pimiento 1 tablespoon chopped - - - -
    grapefruit juice 1/3 cup unsweetened 32.11 7.5747 0.4117 0.0823
    salad oil 1/4 cup 472.94 0.0 0.0 53.5
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    salt 1/2 teaspoon - - - -
    oregano 1/4 teaspoon crushed dried 0.6625 0.1723 0.0225 0.0107
    thyme 1/8 teaspoon crushed dried 0.10099999999999999 0.0245 0.0056 0.0017
    romaine leaf 5 -6 - - - -

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



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