From the Presbyterian Cookbook
1. Cut florets from broccoli; chop and set aside.
2. Use carrot peeler to slice broccoli stalks
3. Combine broccoli, cranberries, apricots, almonds, cheese, onion.
4. DRESSING: Whisk together sugar, mayonnaise, salt, vinegar and pepper in a bowl. Pour over salad until it is coated. Toss.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 333 | ||
Calories from Fat: 258 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 28mg | 9 % | |
Sodium 5296.2mg | 183 % | |
Potassium 281.1mg | 7 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 14.9g | ||
Protein 2.4g | 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: 333
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