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Roast Beef and Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.8124
Energy (kCal)904.3193
Carbohydrates (g)62.6969
Total fats (g)73.3886
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large bowl, combine beef, potatoes, bell pepper, onion, celery, and pimientos, then add all remaining ingredients EXCEPT lettuce and parsley, and mix well. | 2. Cover and refrigerate for at least 1 hour. | 3. To serve, put lettuce leaves on plate, then top with beef mixture, sprinkling with parsley if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roast beef 2 cups cooked cubed - - - -
    potato 2 cups cooked cubed 231.0 52.47 6.15 0.27
    green bell pepper 1/2 cup chopped 14.595 3.197 0.5004 0.1876
    celery 1/2 cup sliced 8.08 1.4999 0.3484 0.0859
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    pimiento 2 tablespoons chopped - - - -
    vegetable oil 1/3 cup 626.3867 0.0 0.0 72.6667
    vinegar 2 -3 tablespoons 0.0 0.0 0.0 0.0
    horseradish 2 teaspoons prepared 4.8 1.129 0.11800000000000001 0.069
    salt 1/2 teaspoon - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    lettuce leaf - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

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



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