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Suggest a better descriptionWash and pat dry 24 endive spears. Place 1/2 teaspoon Gorgonzola cheese on each spear and garnish with 1 large toasted walnut halve. Recipe By : the California Culinary Academy From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 17 | ||
Calories from Fat: 12 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 3.5mg | 1 % | |
Sodium 65.9mg | 2 % | |
Potassium 12.1mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 1g | 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: 17
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