Combine first six ingredients in a bowl; stir well with a whisk. Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill. 1 serving = 1 cup 254.2 cal, 6.5 g fat, (22.2% CFF), 10.3 g fiber Recipe by: Cooking Light Posted to EAT-LF Digest by Diana Slade
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (183g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 30 (46%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 8.3mg||3 %|
|Sodium 255.7mg||9 %|
|Potassium 190.6mg||5 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 5.3g|
|Protein 2.2g||3 %|
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: 65
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