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Spinach Salad With Pepitas and Pomegranate

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)165.1203
Energy (kCal)1493.2361
Carbohydrates (g)118.755
Total fats (g)36.5174
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown. | 2. Remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. Cook shaking often, until the pan is dry. Set aside to cool. | 3. Slice the jicama into 1/8-inch slices, then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach. | 4. Whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad. | 5. add the pepitas, feta and pomegranate seeds and toss well. | 6. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pepitas 1 cup raw 605.2014 0.0 134.6403 3.4
    lime juice 1/4 cup squeezed 15.125 5.0941 0.2541 0.0424
    jicama 1 peeled 456.0 105.84 8.64 1.08
    baby spinach 1 1/2 lb washed 605.2014 0.0 134.6403 3.4
    salt 2 1/2 1/2 - - - -
    pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    red wine vinegar 1/3 cup 15.1367 0.2151 0.0319 0.0
    extra virgin olive oil 2/3 cup 605.2014 0.0 134.6403 3.4
    feta cheese 1 cup crumbled 396.0 6.135 21.315 31.92
    pomegranate seed 1 cup 605.2014 0.0 134.6403 3.4

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



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