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Mandalay Bay Fruit Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.7601
Energy (kCal)2058.8991
Carbohydrates (g)282.5055
Total fats (g)111.8867
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine cantaloupe, cucumber, carrot and pineapple in large serving bowl; cover and chill 1 hour. | 2. Combine dressing ingredients in jar with screwtop lid. Cover and shake until well blended; refrigerate. | 3. To serve, line 6 individual salad plates with equal amounts of lettuce. | 4. Add banana, cashews and mint to cantaloupe mixture. | 5. Shake dressing; pour 1/4 cupful over fruit mixture and toss gently to coat all pieces. Spoon 1 cup fruit salad into center of each lettuce-lined plate. | 6. Serve with additional dressing as desired. (Refrigerate any remaining dressing up to 1 week.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cantaloupe 2 cups diced 120.36 28.8864 2.9736 0.6726
    cucumber 1 peeled seeded cut 15.6 3.7752 0.6759999999999999 0.1144
    carrot 1 shredded 52.48 12.2624 1.1904 0.3072
    pineapple chunk 2 cans drained 631.7841 163.0885 2.9385 0.7346
    butter lettuce 1 separated washed - - - -
    banana 1 ripe cut 200.25 51.39 2.4525 0.7425
    cashew 1/2 cup roasted salted - - - -
    mint leaf 1/4 cup sliced - - - -
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    chili sauce 1/3 cup 83.72 18.0089 2.275 0.273
    lime zest 1 1/2 1/2 - - - -
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    honey 1/4 cup - - - -
    salt 1/2 teaspoon - - - -

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



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