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Potato Roast Beef Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)85.6639
Energy (kCal)550.6602
Carbohydrates (g)7.3802
Total fats (g)17.0628
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. On a large serving platter, arrange the roast beef, potatoes and onion. Sprinkle with cucumber olives, chives, parsley and 1/4 teaspoons pepper. Cover and refrigerate for 8 hours or overnight. | 2. In a bowl, whisk the oil, vinegar, dill, salt and remaining pepper. Pour over salad just before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    deli roast beef 1 lb sliced 521.6318 2.903 84.459 16.7376
    potato 3 cooked sliced - - - -
    onion 1 sliced separated - - - -
    cucumber 1 diced 18.96 3.4128 0.9322 0.2528
    olive 1/2 cup sliced ripe - - - -
    chive 2 teaspoons minced 0.6 0.087 0.0654 0.0146
    parsley 2 teaspoons minced 0.9 0.1582 0.0743 0.0198
    black pepper 1/2 teaspoon coarse ground divided 2.8865 0.7354 0.1195 0.0375
    cooking oil 1/4 cup - - - -
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    dill weed 1/4 teaspoon 0.0199 0.0033 0.0016 0.0005
    salt 1/4 teaspoon - - - -

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



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