RecipeDB

Cooking in progress....

Arugula and Spinach Salad With Caramelized Shallots

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.1306
Energy (kCal)225.857
Carbohydrates (g)3.8231
Total fats (g)18.12
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Warm 1 tablespoons olive oil in a small skillet over medium heat. | 2. Add the sliced shallots and stir frequently for about 6 to 8 minutes or until golden. | 3. Reduce the heat to low and cook for a further 2 minutes until gently browned. | 4. Remove from the heat and set aside. | 5. Meanwhile, wash and dry the arugula and spinach and place in a medium bowl. | 6. To make the dressing, whisk together the vinegar, mustard and oregano in a small bowl. | 7. Continue whisking while slowly pouring in the 1/4 cup olive oil until well combined. | 8. Season with salt. | 9. Gently toss the greens with the cheese and vinaigrette to coat. | 10. Sprinkle with the caramelized shallots and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby arugula 2 1/2 1/2 washed - - - -
    baby spinach 2 1/2 1/2 washed - - - -
    feta cheese 3 ounces crumbled 224.532 3.4785 12.0856 18.0986
    extra virgin olive oil 1 tablespoon - - - -
    shallot 2 sliced - - - -
    sherry wine vinegar 2 tablespoons - - - -
    extra virgin olive oil 1/4 cup - - - -
    dijon mustard 1 teaspoon - - - -
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    sea salt - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition