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Roast Vegetable Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.1335
Energy (kCal)414.3
Carbohydrates (g)20.2339
Total fats (g)30.5528
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop the vegetables into bite size pieces and toss them in the cooking oil and salt. | 2. Roast the vegetables at a moderate heat for twenty minutes or until they are soft then allow them to cool. | 3. Rinse the beans well and mix them with the vegetables, almonds, feta and rocket. | 4. Whisk the olive oil and balsamic together to form a dressing then toss it through the salad and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 sweet - - - -
    carrot 1 29.52 6.8976 0.6696 0.1728
    parsnip 1 - - - -
    potato 1 - - - -
    beetroot 1 - - - -
    cooking oil 1 tablespoon - - - -
    salt 1 teaspoon - - - -
    kidney bean 1 cup cooked 53.36 7.544 7.728 0.92
    cashew nut 1/2 - 1 cup - - - -
    feta cheese 1/2 cup 198.0 3.0675 10.6575 15.96
    rocket 2 cups - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0

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



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