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Pear and Prosciutto Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.038
Energy (kCal)1022.8899
Carbohydrates (g)70.7122
Total fats (g)84.454
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut pears in half and core them. | 2. Peel one pear half, chop into cubes and place in a blender with the vinegar, mustard, salt and pepper. Puree until smooth. With the blender running add the olive oil; set aside. | 3. Cut remaining (unpeeled) pear halves into thin slices and place into a large bowl with the spinach. | 4. Pour the dressing over the top and gently toss. | 5. Place greens and pears onto each plate. | 6. Top each with 1/4 of the prosciutto, candied pecans and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pear 2 ripe 159.6 42.644 1.008 0.392
    white balsamic vinegar 2 tablespoons - - - -
    dijon mustard 1/2 teaspoon - - - -
    salt 1/4 teaspoon - - - -
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    baby spinach 1 bag - - - -
    prosciutto 1 package sliced - - - -
    pecan 1/2 cup glazed 143.1733 26.831999999999997 2.9467 3.016

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



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