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Su Teresi Salatasi (Turkish Watercress Salad)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.9905
Energy (kCal)341.7479
Carbohydrates (g)17.0495
Total fats (g)3.8378
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. *Note: The original recipe did not specify a particular type of vinegar. Also, if you wish, the bell pepper can be grilled instead of broiled. | 2. Whisk the dressing ingredients together in a small glass bowl. | 3. Heat oven to BROIL. | 4. Remove the stem from the bell pepper and cut it in half, discarding seeds. | 5. Place the red pepper face down on a baking tray and place in the oven. | 6. Roast for about 15 minutes. After roasting the bell pepper, place it in a paper bag, close the bag up and set aside for about 15-20 minutes. | 7. Remove bell pepper from the bag; peel and devein. Cut into thin slices. | 8. Arrange the watercress on a platter. Place the cheese and roasted red bell pepper slices on top. | 9. Drizzle the dressing over the salad. | 10. Garnish salad with lemon slices and sesame seeds. | 11. Serve at room temperature. | 12. Yield is estimated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    watercress 1 bunch cut washed drained used washed drained used - - - -
    red bell pepper 1 252.1667 0.0 56.1 1.4167
    bocconcini 10 252.1667 0.0 56.1 1.4167
    molasses 1 tablespoon 61.0812 15.74 0.0 0.0211
    white balsamic vinegar 1 tablespoon 252.1667 0.0 56.1 1.4167
    sesame seed 1 teaspoon toasted 28.5 1.3095 0.8905 2.4
    lemon - - - -

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



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