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Cantaloupe With Jamon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.4868
Energy (kCal)60.18
Carbohydrates (g)14.4432
Total fats (g)0.3363
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the Vinaigrette: | 2. Pour vinegar into a small bowl. Gradually whisk in the olive oil. Season with salt, to taste. Set aside. | 3. For the Cantaloupe: | 4. Cut each melon quarter into 4 long wedges. Partially cut the melon on each wedge into 4 or 5 sections (do not cut through peel). This can be done up to 2 hours ahead of time. | 5. Slide the ham slices into each cut in the melon wedges. Arrange the melon wedges onto a large platter. Drizzle with the vinaigrette, sprinkle with the chives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sherry wine vinegar 2 tablespoons - - - -
    extra virgin olive oil 6 tablespoons - - - -
    sea salt - - - -
    cantaloupe 1 quartered seeded 60.18 14.4432 1.4868 0.3363
    serrano ham 1/2 sliced cut - - - -
    chive chopped - - - -

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



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