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Suggest a better description1. DRAIN CANNED GREEN BEANS. 2. COMBINE BEANS AND ONIONS. SET ASIDE FOR USE IN STEP 4. 3. COMBINE SUGAR, VINEGAR, SALAD OIL, SALT, AND PEPPER; WHIP OR SHAKE THOROUGHLY. 4. ADD DRESSING; BLEND WELL. 5. COVER; REFRIGERATE AT LEAST 6 HOURS UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE. NOTE: 1. IN STEP 2, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ THINLY SLICED ONIONS. NOTE: 2. IN STEP 2, 2 1/2 OZ (2/3 CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. Recipe Number: M04501 SERVING SIZE: 1/3 CUP From the
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 66 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.4mg | 0 % | |
Potassium 93.8mg | 2 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 14.7g | ||
Protein 0.7g | 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: 66
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