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Suggest a better description1. In a food processor, blend 4 carrots with ginger, vinegar, toasted sesame and canola oils, soy sauce, and 3 tablespoons water until smooth.
2. Lay mesclun in a large bowl. Scatter bell pepper over mesclun.
3. Using a carrot peeler, shred remaining 2 carrots into long thin strips. Mound shredded carrots and onion in center of salad. Lay noodles around carrot and onion and place steak on top of noodles. Drizzle dressing over top.
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Serving Size: 1 Serving (1187g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1742 | ||
Calories from Fat: 765 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85g | 113 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 36.4g | ||
Polyunsanturated Fat 23.8g | ||
Cholesterol 214.3mg | 66 % | |
Sodium 13279.6mg | 458 % | |
Potassium 3161mg | 83 % | |
Total Carbohydrate 132.4g | 39 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 116.1g | ||
Protein 112.2g | 160 % | |
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: 1742
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