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Suggest a better descriptionFor leafy green salads or sliced cucumbers and tomatoes. Doubles as a tenderizing marinade for barbecuing meat. (Use 1/3 c dressing in a plastic bag to marinate 1 lb meat. Use beef stock when marinating beef.) In container with a tight-fitting lid, combine vinegar, chicken stock, lemon juice and seasonings. Shake well. Add oil and shake again. Refrigerate for up to two weeks. Makes 3/4 cup, each serving 2 tbsp 1 Fats & Oils Choice 1 g carbohydrate, 5 g fat, 46 cal. Source: Choice Menus by Marjorie H. Hollands and Margaret Howard 1993 Canadian Diabetes Association Shared by Elizabeth Rodier Aug 93
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 505 | ||
Calories from Fat: 186 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 21.5mg | 7 % | |
Sodium 407.7mg | 14 % | |
Potassium 1137.8mg | 30 % | |
Total Carbohydrate 72.7g | 21 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 66.8g | ||
Protein 8.2g | 12 % | |
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: 505
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