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Suggest a better description1. COMBINE SALAD DRESSING, RELISH, PARSLEY, PIMIENTOS, ONIONS, PAPRIKA, AND PEPPER. 2. COVER; REFRIGERATE TO CHILL. KEEP REFRIGERATED UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 1-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 2. IN STEP 1, 1/2 OZ (2 2/3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. 3. IN STEP 1, 4 1/2 OZ DRY ONIONS A.P. WILL YIELD 4 OZ FINELY CHOPPED ONIONS. Recipe Number: O01300 SERVING SIZE: 2 TABLESPO From the
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 100 | ||
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Calories: 47 | ||
Calories from Fat: 18 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 11.6mg | 4 % | |
Sodium 229.7mg | 8 % | |
Potassium 37.1mg | 1 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6.8g | ||
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: 47
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