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Orange and Olive Salad from Morocco

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7083
Energy (kCal)15.2596
Carbohydrates (g)2.9238
Total fats (g)0.3896
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the oranges and slice or cut into bite sized pieces. | 2. Chop olives and put in a bowl with the oranges. | 3. Blend olive oil, vinegar, garlic, paprika, cayenne pepper, salt ,and pepper and pour over the oranges and olives. Mix well. | 4. Refrigerate for a few hours to allow the flavors to blend, or you can serve immediately. Add the parsley just before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange 1 1/2 1/2 2.6438 0.6609 0.0529 0.0067
    kalamata olive 1/2 cup Pitted - - - -
    extra virgin olive oil 3 tablespoons - - - -
    red wine vinegar 1 teaspoon 0.95 0.0135 0.002 0.0
    garlic 1/2 teaspoon Minced 2.086 0.4628 0.08900000000000001 0.006999999999999999
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    salt pepper - - - -
    parsley 2 tablespoons Chopped 2.736 0.4811 0.2257 0.06

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



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