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Pineapple Salad - Mexico

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.3182
Energy (kCal)1172.8047
Carbohydrates (g)149.2212
Total fats (g)60.9851
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the pineapple, jicama and onion together and set aside. | 2. Drizzle the pineapple mixture with the honey dressing, to taste. | 3. Serve, garnished with the avocado slices, and the pecans. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pineapple 3 cups cut 247.5 64.944 2.673 0.594
    jicama 8 ounces peeled cut 86.1825 20.0034 1.6329 0.2041
    red onion 1/2 cup sliced 32.0 7.472 0.88 0.08
    avocado 2 peeled cut - - - -
    pecan 1 cup shelled 286.3467 53.663999999999994 5.8933 6.032
    honey 1 cup - - - -
    dijon mustard 1/4 cup - - - -
    cider vinegar 3/4 cup 37.6425 1.6669999999999998 0.0 0.0
    sea salt 1 tablespoon - - - -
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    water 3 tablespoons 0.0 0.0 0.0 0.0
    olive oil 1/4 cup 477.36 0.0 0.0 54.0

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



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