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Fresh Tomato and Roasted Garlic Salad Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6307
Energy (kCal)679.877
Carbohydrates (g)44.6382
Total fats (g)55.3764
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350 degrees. | 2. Brush the garlic cloves with 1 teaspoon of the oil, reserving the remaining oil. | 3. Roast the oiled garlic cloves in a pan until golden and soft, about 10 to 15 minutes. | 4. Watch carefully so garlic does not get over-brown or burn. | 5. Carefully remove pan from oven and cool. | 6. When cool enough to handle, squeeze out the garlic pulp. | 7. Combine the pulp with the reserved olive oil and rest of the ingredients in a blender. | 8. Blend until smooth and use the dressing on any mixed garden salad. | 9. Refrigerate leftover. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic 6 -8 cloves unpeeled 0.0 0.0 0.0 0.0
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    tomato 2 chopped drained 56.58 12.546 2.952 0.49200000000000005
    lemon juice 2 tablespoons squeezed 6.71 2.1045 0.1067 0.0732
    scallion 4 chopped 128.0 29.36 7.32 0.76
    vinegar 3 tablespoons 9.387 0.4157 0.0 0.0
    basil 1/3 cup chopped 1.84 0.212 0.252 0.0512

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



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