Try this Endive Spears with Guacamole, Bay Shrimp, and Salsa recipe, or contribute your own.
Suggest a better descriptionTrim root end from a head of Belgian endive; separate endive into spears. Place 1/2 teaspoon prepared guacamole near cut end, 2 or 3 bay shrimp next to guacamole, and 1/4 teaspoon tomato salsa next to shrimp. Recipe By : The California Culinary Academy From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 116 | ||
Calories from Fat: 9 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 109.2mg | 34 % | |
Sodium 1469.4mg | 51 % | |
Potassium 767.2mg | 20 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 10.4g | ||
Protein 15.2g | 22 % | |
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: 116
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