For spinach salad
-Soak dried cranberries overnight in vinegar
-In Blender purée cranberries and vinegar
-in a food processor add, cranberries, mustard, and honey,
-Slowly add walnut oil then canola oil, thin with water if too thick
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 531 | ||
Calories from Fat: 503 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.9g | 75 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 28.8g | ||
Polyunsanturated Fat 20g | ||
Cholesterol 0mg | 0 % | |
Sodium 47mg | 2 % | |
Potassium 28.3mg | 1 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 8.2g | ||
Protein 0.2g | 0 % | |
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: 531
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