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Chayote or Mirliton Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.387
Energy (kCal)248.725
Carbohydrates (g)2.1111
Total fats (g)27.1772
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (the soft seed is edible). Add diced chayotes to water; simmer until tender, about 10 minutes. Drain, then shock in ice water and drain again. | 2. Gently combine cooked chayote jalapeno, roasted peppers, cheese, avocado, and green onions in a large bowl. | 3. Mix vinegar, oil, and cilantro, then to the mixed vegetables and cheese. Mix gently. Season to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chayotes 2 - - - -
    jalapeno chile 1 minced - - - -
    red pepper 1 -2 inch roasted - - - -
    monterey jack cheese 2 -4 sticks - - - -
    avocado 1 peeled cut - - - -
    green onion 1/2 cup sliced 9.585 2.0377 0.3444 0.1668
    white wine vinegar 1/3 cup - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    salt - - - -

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



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