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Julienne Vegetable Salad With Lemon Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0166
Energy (kCal)194.246
Carbohydrates (g)18.2053
Total fats (g)14.0724
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium bowl mix all vegetables together. | 2. In a small bowl mix all dressing ingredients together. | 3. Pour dressing over vegetables and toss to blend dressing into vegetables. | 4. Add salt and pepper to taste. | 5. Cover and refrigerate until well chilled for around 2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 cup 52.48 12.2624 1.1904 0.3072
    zucchini 1 cup - - - -
    julienne green bean 1 cup cut - - - -
    salt black pepper ground - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    parsley 2 tablespoons minced 2.736 0.4811 0.2257 0.06
    chive 2 tablespoons minced 1.8 0.261 0.1962 0.0438
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015

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



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