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Jicama and Pineapple Salad With Cilantro Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.8125
Energy (kCal)896.7978
Carbohydrates (g)62.0746
Total fats (g)74.0043
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the jicama then cut into 3-inch-long matchstick-size strips. Trim the stems of the spinach. | 2. Whisk first 5 ingredients in small bowl to blend then season with the next two. | 3. Combine all remaining ingredients in serving bowl. | 4. Toss with enough dressing to coat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1/3 cup 626.3867 0.0 0.0 72.6667
    white wine vinegar 3 tablespoons - - - -
    shallot 1 tablespoon minced 7.2 1.68 0.25 0.01
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    salt - - - -
    pepper ground - - - -
    baby spinach 6 ounces 39.1223 6.1745 4.8648 0.6634
    jicama 1 138.7 32.193000000000005 2.628 0.3285
    pineapple 1 cup cubed 82.5 21.648000000000003 0.8909999999999999 0.198
    cilantro leaf 1/2 cup 0.92 0.1468 0.0852 0.0208

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



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