RecipeDB

Cooking in progress....

Raw Kale Salad With an Asian-Middle Eastern Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1669
Energy (kCal)50.6417
Carbohydrates (g)10.2279
Total fats (g)1.2093
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the kale in a non-reactive bowl. | 2. Whisk the vinaigrette ingredients together and pour over the kale. | 3. Cover and set aside for 1 hour. | 4. Just before serving, taste the vinaigrette and adjust the seasonings if neccessary then stir in the dried fruit and almonds. | 5. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kale 1 bunch cut - - - -
    raisin cup - - - -
    almond 2 -3 tablespoons toasted sliced 0.0 0.0 0.0 0.0
    extra virgin olive oil 2 tablespoons grapeseed - - - -
    rice wine vinegar 2 tablespoons - - - -
    pomegranate syrup 1 tablespoon - - - -
    maple syrup 2 teaspoons 34.6667 8.9387 0.0053 0.008
    ginger 1 teaspoon grated 6.03 1.2892 0.1616 0.0763
    sesame oil 1/4 teaspoon toasted 9.945 0.0 0.0 1.125
    cinnamon 1/16 teaspoon ground - - - -
    salt - - - -
    black pepper cracked - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition