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Suggest a better descriptionGrate cucumber and onion; then drain well. Pat dry with paper towels. Combine remaining ingredients; stir until blended. Add cucumber and onion, stirring well. Yield: about 2-2/3 cups Source: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman
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Serving Size: 1 Cup (562g) | ||
Recipe Makes: 2 Cups | ||
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Calories: 1399 | ||
Calories from Fat: 930 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.3g | 138 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 27.8g | ||
Polyunsanturated Fat 55.6g | ||
Cholesterol 80.3mg | 25 % | |
Sodium 2255.7mg | 78 % | |
Potassium 381.7mg | 10 % | |
Total Carbohydrate 123.4g | 36 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 121.7g | ||
Protein 4.4g | 6 % | |
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: 1399
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