RecipeDB

Cooking in progress....

Roast Pepper Peach Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.4145
Energy (kCal)1715.029
Carbohydrates (g)364.6011
Total fats (g)29.5746
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Char the peppers all over on a stove burner or barbecue. Seal them in a paper bag for 20 minutes, then slip off the skins, remove the seeds, and cut into strips. | 2. You can skin the peaches, if desired, or leave them as is. Remove the pits and slice the peaches. | 3. Add the peaches to the peppers, then toss gently with the remaining ingredients. | 4. Cover and refrigerate for an hour to let the flavors combine. | 5. Let the salad warm for 15 minutes at room temperature, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green bell pepper 2 - - - -
    red bell pepper 2 - - - -
    peach 3 ripe 180.18 44.0748 4.2042 1.155
    green onion 3 chopped 57.51 12.2262 2.0661 1.0011
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    balsamic vinegar 2 teaspoons 9.328 1.8052 0.0519 0.0
    lemon 1/2 - - - -
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    paprika pinch - - - -
    cayenne pepper pinch - - - -
    mint 2 tablespoons chopped 5.016 0.9587 0.3751 0.0832
    dill 1 teaspoon chopped 6.405 1.1586 0.3356 0.3053

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



    Similar Recipes by Processes Similar Recipes by Category Composition