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Suggest a better description1. Remove any coarse stalks from the spinach and shred. Shred the chicory. 2. Halve the sweeteorn lengthways and cook in boiling salted water for 3 minutes, until just tender. Drain and refresh under cold running water. 3. In a screw topped jar mix together the olive oil, garlic, wine vinegar, mustard and sugar. Season. 4. In a large salad bowl mix together the spinach, chicory, sweetcorn and sprouted beans. 5. Pour over the dressing, toss well and serve immediately.
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Serving Size: 1 Serving (695g) | ||
Recipe Makes: 1 servings | ||
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Calories: 142 | ||
Calories from Fat: 110 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 231.8mg | 8 % | |
Potassium 45.9mg | 1 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 5.7g | ||
Protein 1.1g | 2 % | |
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: 142
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