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Mexican Tossed Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.7311
Energy (kCal)277.88
Carbohydrates (g)17.5473
Total fats (g)22.7729
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In medium bowl, mash 1 AVACADO; stir in sour cream, 3 TBSP of the lemon juice, onion, water, salt and hot pepper sauce. Chill to blend flavors. | 2. In large salad bowl, sprinkle remaining 2 AVACADOS with remaining 1 TBSP lemon juice. Top with salad greens, tomato, cheese and olives; chill. | 3. Just before serving, toss with avocado dressing and tortilla chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 3 ripe seeded peeled sliced - - - -
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    onion 1 tablespoon chopped 4.0 0.934 0.11 0.01
    water 1 tablespoon 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon - - - -
    pepper sauce 1/4 teaspoon - - - -
    torn salad green 6 cups mixed - - - -
    tomato 1 seeded chopped 32.76 7.0798 1.6016 0.364
    monterey jack cheddar cheese 1 cup shredded blend - - - -
    olive 1/2 cup sliced pitted ripe - - - -
    tortilla chip 1 cup crushed - - - -

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



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