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Tropical Salad With Chutney Mayonnaise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7371
Energy (kCal)954.5466
Carbohydrates (g)8.239
Total fats (g)103.809
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam broccoli until bright green and just tender crisp (about 3 minutes); transfer into colander and rinse with cold watCoer until broccoli no longer steaming. | 2. In a large bowl, combine drained broccoli with tofu (or chicken), mango, celery and walnuts. | 3. Combine the mayonnaise and chutney and stir until smooth; Pour over salad and toss gently. | 4. Divide greens onto individual plates, mound small amount of salad on each, top with sprouts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broccoli 1 cut - - - -
    tofu 1 package baked cooked diced - - - -
    mango 1 peeled diced diced drained 33.0 8.238999999999999 0.451 0.209
    celery rib 2 sliced - - - -
    walnut 1/3 cup chopped 642.3733 0.0 0.0 72.6667
    mayonnaise 1/3 cup 279.1733 0.0 0.2861 30.9333
    mango chutney 1/3 cup 33.0 8.238999999999999 0.451 0.209
    baby green mixed - - - -
    sprout mixed - - - -

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



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