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Watermelon, Feta and Cashew Salad

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.1141
Energy (kCal)776.736
Carbohydrates (g)4.6381
Total fats (g)78.1315
  • 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. Halve watermelon; scoop out balls of melon with a melon baller into a bowl. Separate leaves of lettuce and arrange like cups in a layer on a serving platter. Place melon balls on the lettuce. Crumble feta cheese over the salad and top with toasted cashews. | 2. Whisk rice vinegar, olive oil, salt and pepper together. Drizzle over the salad. Garnish with mint or basil leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    watermelon 1 ripe seedless - - - -
    head bibb boston lettuce 1 - - - -
    feta cheese 4 ounces 299.376 4.6381 16.1141 24.1315
    cashew 1/2 cup toasted - - - -
    rice vinegar 1/4 cup - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    salt pepper to taste - - - -
    mint Fresh 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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