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Spinach and Citrus Salad With Berry Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.341
Energy (kCal)602.0827
Carbohydrates (g)58.3181
Total fats (g)41.652
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl (or small blender), mash the blackberries until no chunks remain. | 2. Stir in the orange juice, vinegar and oil. Cover and refrigerate until serving. | 3. In a salad serving bowl toss together the spinach, grapefruit segments, orange segments, onion and mushrooms. | 4. Pour the dressing over top of the salad and toss well to combine. | 5. Garnish with the chopped walnuts and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    blackberry 1/4 cup thawed 15.48 3.4596 0.5004 0.1764
    orange juice 2 tablespoons 13.95 3.2239999999999998 0.217 0.062
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    flax seed oil 2 tablespoons - - - -
    baby spinach leaf 8 cups - - - -
    red grapefruit 1 peeled segmented 145.1497 36.6503 2.8576 0.4536
    red onion 1 sliced 64.0 14.944 1.76 0.16
    mushroom 1 1/2 cups sliced - - - -
    walnut 3 tablespoons chopped 360.67199999999997 0.0 0.0 40.8

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



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