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Israeli Mixed Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.477
Energy (kCal)232.7655
Carbohydrates (g)54.2901
Total fats (g)2.0408
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To prepare the dressing, process all ingredients in a food processor or blender until creamy, and then set aside. | 2. Slice the carrot and beet into a food processor and pulse on and off until diced. | 3. Dice all the other ingredients by hand. | 4. Mix them all, except for the chopped eggs, gently in a salad bowl and dress with Tahini Cream Salad Dressing. | 5. Toss and sprinkle the top with diced eggs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 65.52 14.1596 3.2032 0.728
    european cucumber 1 seedless - - - -
    kalamata olive 6 pitted - - - -
    carrot 1 peeled raw 29.52 6.8976 0.6696 0.1728
    beet 1 peeled raw - - - -
    avocado 1 -2 peeled pitted - - - -
    potato 2 parboiled - - - -
    onion 1 60.0 14.01 1.65 0.15
    green pepper 1 29.8 6.9136 1.2814 0.2533
    hard egg 2 boiled - - - -
    garlic 2 cloves 8.94 1.9836 0.3816 0.03
    salt 1/2 teaspoon - - - -
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    parsley 6 tablespoons chopped 8.208 1.4432 0.6772 0.1801

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



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