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Harvest Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.6867
Energy (kCal)180.2263
Carbohydrates (g)41.4582
Total fats (g)1.5818
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare and add all the veggies, except the tomatoes, to a large bowl. | 2. Lightly toss to combine. | 3. Cover and refrigerate until ready to serve. | 4. To prepare the dressing, add all the ingredients to a jar with a tight fitting lid. | 5. Close the lid tightly and shake well. | 6. To serve, shake well and add the dressing to the bowl, lightly toss to coat. | 7. Divide salad into 4 equal portions on salad plates, lined with spinach leaves, place four tomato wedges around edges of each plate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ear corn 3 boiled - - - -
    green cabbage 1 cup shredded 22.25 5.162000000000001 1.1392 0.08900000000000001
    baby spinach leaf 1 1/2 1/2 - - - -
    red pepper 1/3 cup seeded cut sweet 20.0 4.405 0.935 0.22
    yellow pepper 1/3 cup seeded cut sweet - - - -
    green pepper 1/3 cup seeded cut sweet 9.9333 2.3045 0.4271 0.0844
    celery 1 stalk cut 10.24 1.9008 0.4416 0.1088
    carrot 1 grated 20.5 4.79 0.465 0.12
    radish 2 -3 sliced 0.0 0.0 0.0 0.0
    green onion 3 -4 chopped 0.0 0.0 0.0 0.0
    tomato 2 cut 80.4198 17.3796 3.9316 0.8936
    extra virgin olive oil 1/4 cup - - - -
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    mustard 1 teaspoon 0.315 0.0545 0.0334 0.0049
    honey 2 teaspoons - - - -
    tarragon leaf 1/2 teaspoon dried - - - -
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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