Try this Ribboned Vegetables recipe, or contribute your own.
Suggest a better descriptionWith a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each carrot, zucchini and yellow squash, making long ribbons.
In a large skillet, saute vegetables in butter for 2 minutes. Stir in the remaining ingredients. Cook 2-4 minutes longer or until vegetables are crisp-tender, stirring occasionally. Yield: 4 servings.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 84 | ||
Calories from Fat: 54 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 363.7mg | 13 % | |
Potassium 418.6mg | 11 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5.3g | ||
Protein 1.8g | 3 % | |
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: 84
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