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Layered Vegetable Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.8822
Energy (kCal)1297.11
Carbohydrates (g)99.0346
Total fats (g)96.3276
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put half of the lettuce in the bottom of a clear glass salad bowl. | 2. Layer the ingredients alternately with the peas. | 3. Use complimenting colors as you layer the veggies. | 4. Mix the Mayo & chili sauce. | 5. Top the salad with the last half of the iceberg lettuce. | 6. Spread dressing over the top of the salad. | 7. Cover and refrigerate for 24 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    iceberg lettuce 1 shredded 10.08 2.1384 0.648 0.1008
    belgian endive 3 shredded - - - -
    carrot 2 shredded 104.96 24.5248 2.3808 0.6144
    red pepper 1 sliced - - - -
    green onion 6 sliced 115.02 24.4524 4.1322 2.0022
    radish 1 bunch sliced - - - -
    pea 1 cup frozen 41.16 7.399 2.7439999999999998 0.196
    mayonnaise 1 cup 837.52 0.0 0.8584 92.8
    chili sauce 3/4 cup 188.37 40.52 5.1188 0.6142

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



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