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Korean Spinach Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.5268
Energy (kCal)752.6725
Carbohydrates (g)170.1841
Total fats (g)5.7166
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and drain spinach; break into bite-sized pieces. | 2. Fry, drain, and crumble bacon. | 3. Toss bacon and spinach with water chestnuts, bean sprouts, and eggs. | 4. Combine all dressing ingredients and mix well. | 5. Pour dressing over salad and serve. | 6. Note: This dressing is great on tossed salads, too! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach 1 package - - - -
    bacon 1/2 58.38 0.1792 1.7668 5.5566
    water chestnut 1 can - - - -
    bean sprout 1 can - - - -
    hard egg 3 diced boiled - - - -
    mushroom 1/2 sliced - - - -
    cooking oil 1 cup - - - -
    vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    onion 1 chopped 64.0 14.944 1.76 0.16
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    salt 2 teaspoons - - - -
    ketchup 1/3 cup - - - -
    sugar 3/4 cup 604.485 151.197 0.0 0.0

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



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