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Vegetable Salad Platter

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.0832
Energy (kCal)253.95
Carbohydrates (g)49.4907
Total fats (g)2.7668
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare all vegetables, cutting into bite-sized pieces. | 2. Cherry tomatoes should be left whole. | 3. Put all ingredients in a plastic bag or bowl. Pour dressing over to cover all vegetables. Marinate and refrigerate for 24 hours, turning occasionally. | 4. Drain thoroughly before serving on a platter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cauliflower 1 26.75 5.3179 2.0544 0.2996
    cherry tomato 20 -30 - - - -
    broccoli 1 bunch 206.72 40.3712 17.1456 2.2496
    carrot 3 -4 cut 0.0 0.0 0.0 0.0
    green onion 1 bunch - - - -
    celery 2 stalks 20.48 3.8016 0.8832 0.2176
    button mushroom 2 cans - - - -
    italian dressing 1 bottle - - - -

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



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