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Pear Salad with Blue Cheese Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.9785
Energy (kCal)1268.2187
Carbohydrates (g)162.8339
Total fats (g)71.4944
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place in a salad bowl, pear slices, orange sections, melon balls and water chestnut slices. | 2. Take half the pomegrante, hold it above the bowl and whack it with a wooden spoon so that the seeds fall into the bowl. | 3. Repeat with the other half. | 4. Gently mix the fruit and set aside. | 5. Dressing: Place all dressing ingredients in a blender or food processor. | 6. Process until no lumps remain. | 7. Pour over fruit, cover and let stand in the fridge at least an hour. | 8. Just before serving, gently mix and sprinkle hazelnuts over. | 9. Serve very cold on salad plates lined with roamaine lettuce leaves or serve straight from the bowl. | 10. (We like this salad served very cold best but it is also very good served at room temperature.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pear 2 ripe cored sliced 262.2 70.058 1.656 0.644
    orange 1 sectioned 1.7625 0.4406 0.0352 0.0045
    melon ball 2 cups 114.18 27.4724 2.9064 0.865
    water chestnut 1 can sliced drained - - - -
    pomegranate 1 cut 144.42 32.538000000000004 2.9058 2.0358
    hazelnut 1/2 cup toasted chopped 159.6 24.0 0.0 8.004
    romaine lettuce 4 -8 0.0 0.0 0.0 0.0
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947
    red wine 1/4 cup - - - -
    mustard powder 1/4 teaspoon - - - -
    blue cheese 4 ounces 548.8462 5.4091 1.5536 57.9464

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



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