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Suggest a better descriptionDirections: In a bowl, combine the cous cous with the lemon juice, chopped parsley, and olive oil. Add the rice wine vinegar to the cucumbers and let marinate. To assemble, remove both the top and bottom of the soup can. Place the can on a salad plate. Place a small handful of the greens on the bottom, inside the can. Top with 1/4 cup of the cous cous mixture. Continue layers with the celery, bell peppers, cheese, tomatoes, and cucumber. Press each layer down into the can as it is stacked. Gently slide the can upwards from the stack. Drizzle with the combined Raspberry Dijon Dressing. Garnish with parsley and a sprig of basil.
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Serving Size: 1 Serving (1191g) | ||
Recipe Makes: 1 servings | ||
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Calories: 859 | ||
Calories from Fat: 578 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.3g | 86 % | |
Saturated Fat 26.8g | 134 % | |
Monounsaturated Fat 29.5g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 133.5mg | 41 % | |
Sodium 1993.4mg | 69 % | |
Potassium 1995.2mg | 53 % | |
Total Carbohydrate 43.8g | 13 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 30.9g | ||
Protein 32g | 46 % | |
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: 859
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