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Suggest a better descriptionCook potatoes in boiling salted water about 25 minutes or until tender; drain well, and cool slightly. Peel and thinly slice potatoes; place in a shallow bowl. Combine oil, lemon juice, garlic, oregano, and salt; mix well. Pour over potatoes; marinate 1 hour. Drain potatoes, reserving marinade. Place salad greens in a large bowl. Arrange potatoes, tomato, green pepper, onion, cucumber, cheese, and anchovies (if desired) over salad greens. Serve with reserved marinade. SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy OBrion notes: Think that this one is could be made to work for the diabetic. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 191 | ||
Calories from Fat: 162 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.8mg | 0 % | |
Potassium 175.1mg | 5 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 6.7g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 191
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