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Butter Bean, Olive, Feta Salad 2009

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)197.7344
Energy (kCal)1967.5471
Carbohydrates (g)50.9113
Total fats (g)107.717
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop one tomato and place in food processor or blender. | 2. Add the olive oil and juice from the lemon. | 3. Process until smooth. | 4. Cut the remaining three tomatoes into nice bite size wedges. | 5. Place the drained canned beans and tomato wedges , olives, onion slices, feta cheese, and fresh roughly chopped parsley salt and pepper in a serving bowl or platter. | 6. Toss in the tomato dressing. | 7. Serve with toasted crusty roll, or pita bread is nice too. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 4 160.8396 34.7592 7.8633 1.7871
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    lemon 1 1.2808 0.4116 0.0486 0.0132
    butter bean 28 ounces canned drained 706.0667 0.0 157.08 3.9667
    black olive 1/2 cup pitted ripe 706.0667 0.0 157.08 3.9667
    red onion 1 sliced 28.0 6.537999999999999 0.77 0.07
    feta cheese 1 1/2 cups crumbled 594.0 9.2025 31.9725 47.88
    parsley - - - -
    salt - - - -
    pepper - - - -

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



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