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Chilled Vegetable Salad

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.918
Energy (kCal)584.522
Carbohydrates (g)20.7809
Total fats (g)55.0308
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl; add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 cut 80.4198 17.3796 3.9316 0.8936
    zucchini 1 cut 3.36 0.4976 0.4336 0.064
    yellow squash 1 cut - - - -
    green bell pepper 1/2 diced - - - -
    red onion 1/2 chopped sweet - - - -
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    basil 1 teaspoon 0.2032 0.0234 0.0278 0.0057
    salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    water 3 tablespoons 0.0 0.0 0.0 0.0

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



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