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Suggest a better descriptionSalad: In a large mixing bowl, toss together all ingredients except dressing. Add dressing and toss again until thoroughly coated. Serves 2. Per serving, without dressing: 502 cal.; 17 g prot.; 16 g fat; 83 g carb.; 0 chol.; 33 mg sod. Dressing: In a small saucepan, combine all ingredients. Bring to a simmer and cook ovr low heat, stirring occasionally, until the liquid has thickened and reduced, about 7 minutes. Remove from heat and let cool at room temperature. Makes about 1/2 cup. Per tablespoon: 21 cal; 0.5 g prot.; 0.5 g fat; 4 g carb.; 0 chol.; 31 mg sod. From _Vegetarian Times_, March 1992 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (431g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 306 | ||
Calories from Fat: 16 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.7mg | 1 % | |
Potassium 687.7mg | 18 % | |
Total Carbohydrate 68.4g | 20 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 61.5g | ||
Protein 7.4g | 11 % | |
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: 306
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