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Spinach Cantaloupe Salad with Mint

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.3288
Energy (kCal)837.306
Carbohydrates (g)54.5004
Total fats (g)66.6981
  • Cuisine

    Australasian >> Australian >> Australian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint. | 2. Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach leaf 4 cups 180.96 26.2704 22.6512 3.5568
    cantaloupe 1 cup sliced 60.18 14.4432 1.4868 0.3363
    avocado 1 cup sliced 240.0 12.795 3.0 21.99
    red bell pepper 1/2 cup diced - - - -
    mint leaf 2 tablespoons chopped - - - -
    mint apple jelly 1 tablespoon - - - -
    white wine vinegar 1 1/2 teaspoons - - - -
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015

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



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