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Mexican Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2843
Energy (kCal)22.4744
Carbohydrates (g)2.0376
Total fats (g)0.086
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in a blender or food processor and puree until smooth. | 2. If not serving immediately, leave the dressing in the blender or processor until ready to serve, then pulse it a bit to re-combine and transfer to a serving container. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1 cup - - - -
    cider vinegar 1/3 cup 16.73 0.7409 0.0 0.0
    cilantro 1/3 cup chopped 1.2267 0.1957 0.1136 0.0277
    kosher salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    avocado 1/2 pitted peeled - - - -
    jalapeno pepper 1 tablespoon chopped pickled 1.6312 0.3656 0.0512 0.0208

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



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