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Mexican Tomato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2004
Energy (kCal)774.0943
Carbohydrates (g)27.6057
Total fats (g)72.0946
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all vegetables and herbs in a bowl. | 2. Combine vinegar, salt, pepper, and oil. | 3. Pour dressing over vegetables and mix gently. | 4. Allow to marinate 1 1/2 to 2 hours in refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rom tomato 9 sliced - - - -
    jicama 1/2 peeled cut 22.8 5.292000000000001 0.43200000000000005 0.054000000000000006
    artichoke heart 1 can quartered - - - -
    cilantro 3 tablespoons chopped 0.69 0.1101 0.0639 0.0156
    basil leaf 3 tablespoons chopped - - - -
    yellow bell pepper 1/2 sliced quartered - - - -
    green bell pepper 1/2 sliced quartered - - - -
    balsamic vinegar 1/2 cup 112.2 21.7133 0.6248 0.0
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    black pepper 1/3 teaspoon ground 1.9243 0.4903 0.0797 0.025
    salt 1 1/4 1/4 - - - -

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



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