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Suggest a better descriptionBring water to a boil. Add the spinach, arugula, and 3 scallions. Cook until the spinach just begins to wilt, not more than 1 minutes or so. Drain. In a food processor or blender, puree until smooth the remaining greens, the one cucumber, olive oil, garlic, lime juice, vegetable stock, salt and pepper. Add the chopped scallion and diced cucumber to the blende d soup. Chill and serve with one of the recommended garnishes. Serves 4 to 6 Enjoy! Debbye* MM Format Norma Wrenn npxr56b Posted to MM-Recipes Digest V3 #214 Date: Thu, 08 Aug 1996 12:35:06 -0700 From: Tonya
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Serving Size: 1 Serving (670g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 98 | ||
Calories from Fat: 65 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1063.8mg | 37 % | |
Potassium 15.4mg | 0 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 7.5g | ||
Protein 0.9g | 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: 98
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