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Waldorf Salad With Buttermilk Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)104.3626
Energy (kCal)3083.28
Carbohydrates (g)43.5909
Total fats (g)279.0632
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the egg yolk into a bowl and whilst whisking, drizzle in the oil. (I used the food processor for this step.) Then stir in the buttermilk, yoghurt, chopped spring onion, lemon juice and garlic. Season the dressing with salt and pepper to desired taste. | 2. Toss the lettuces in a bowl with three-quarters of the dressing; season with extra salt and pepper if needed. | 3. Divide the salad between plates. | 4. Garnish with the red onion slices, celery, walnuts, apples and beetroot and drizzle with rest of dressing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    peanut oil 1/2 cup 954.72 0.0 0.0 108.0
    buttermilk 1/4 cup - - - -
    greek yogurt 1/4 cup - - - -
    spring onion 2 -3 chopped - - - -
    lemon 1 - - - -
    garlic clove 2 chopped 445.0 0.0 99.0 2.5
    salt black pepper ground 445.0 0.0 99.0 2.5
    salad green mix 500 g mixed 445.0 0.0 99.0 2.5
    red onion 1 sliced 64.0 14.944 1.76 0.16
    celery 3 sticks sliced - - - -
    walnut 3/4 cup toasted 1445.34 0.0 0.0 163.5
    granny smith apple 1 sliced 119.48 28.0366 0.9064 0.3914
    beetroot 1 raw peeled grated 445.0 0.0 99.0 2.5

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



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