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Zucchini Salad With Walnuts and Dill

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.7254
Energy (kCal)1017.465
Carbohydrates (g)11.0822
Total fats (g)109.9409
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat a medium pot of salted water to the boil,add the zucchini, and cook until crisp-tender, 1 to 2 minutes. Quickly drain and refresh in cold water. Drain well and place in a mixing bowl. | 2. Whisk together the remaining ingredients, season to taste, and pour over the zucchini, tossing to coat it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt - - - -
    zucchini 2 cups diced 42.16 7.7128 3.0008 0.7936
    walnut 1/4 cup toasted chopped 481.78 0.0 0.0 54.5
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    dill 2 teaspoons chopped 12.81 2.3171 0.6712 0.6107
    black pepper ground - - - -

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



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