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Mexican Caesar Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.623
Energy (kCal)2184.9187
Carbohydrates (g)112.3615
Total fats (g)182.8821
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blend all ingredients (but only half of the parmesan) up to the salt and pepper in a blender. | 2. Toss with the lettuce, avocado, croutone, remaining parmesan and plenty of freshly ground black pepper. | 3. This will keep up to three days in the fridge. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red wine vinegar 3 tablespoons 8.493 0.1207 0.0179 0.0
    lime juice 1 3.7812 1.2735 0.0635 0.0106
    cream 1/4 cup sour 113.85 2.6622 1.403 11.1262
    parmesan cheese 1/2 cup grated divided 148.0 16.0 16.0 2.0
    shallot 1/4 cup chopped 28.8 6.72 1.0 0.04
    cilantro leaf 2/3 cup 2.4533 0.3915 0.2272 0.0555
    garlic 1 clove peeled 4.47 0.9918 0.1908 0.015
    jalapeno 1 seeded chopped 1.6312 0.3656 0.0512 0.0208
    olive oil 3/4 cup 1432.08 0.0 0.0 162.0
    salt pepper - - - -
    romaine lettuce 3 heads 319.26 61.7862 23.0994 5.6339999999999995
    avocado 3 diced - - - -
    crouton 1 cup 122.1 22.05 3.57 1.98

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



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