RecipeDB

Cooking in progress....

Jicama-Orange Salad with Chipotle Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2245
Energy (kCal)100.0219
Carbohydrates (g)23.1166
Total fats (g)0.3215
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Arrange individual leaves of romaine on salad plates as bed for salad. | 2. Remove rind and pith from oranges, and slice across to expose the sections; about 1/4" each slice. | 3. Remove seeds as necessary. | 4. Spread oranges over lettuce in a fan pattern, sprinkling with jicama, olives, and cilantro leaves (flat leaf parsley may be used if you prefer). | 5. For the vinaigrette dressing, make a paste out of the chilies, salt, pepper, and garlic, by placing in a bowl and pressing with a flat mallet or other suitable utensil. | 6. Add fruit juices and olive oil, whisking together well. | 7. Pour over salad and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    romaine lettuce 1 - - - -
    orange 4 7.05 1.7625 0.141 0.018000000000000002
    jicama 8 ounces peeled cut 86.1825 20.0034 1.6329 0.2041
    black olive 8 pitted sliced - - - -
    cilantro leaf 1/2 ounce 3.2602 0.5202 0.3019 0.0737
    chipotle chile 2 canned diced - - - -
    garlic 1/2 teaspoon minced 2.086 0.4628 0.08900000000000001 0.006999999999999999
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    orange 1/2 7.05 1.7625 0.141 0.018000000000000002
    lime 1 - - - -
    extra virgin olive oil 1 tablespoon - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition