In a small bowl toss together parsnips, celery root, lemon juice, walnut oil and walnuts; season with salt and pepper. In a serving bowl combine greens, blue cheese and parsley. Pour julienned vegetable mixture over and toss gently to coat. Divide between two plates and garnish with parsley. Yield: 2 servings Recipe By :ESSENCE OF EMERIL SHOW#EE121 Posted to MC-Recipe Digest V1 #315 Date: Sun, 24 Nov 1996 21:56:23 -0500 From: Meg Antczak
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (525g)|
|Recipe Makes: 1|
|Calories from Fat: 592 (81%)|
|Amt Per Serving||% DV|
|Total Fat 65.7g||88 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 40.1g|
|Cholesterol 12.7mg||4 %|
|Sodium 506.6mg||17 %|
|Potassium 1137.9mg||30 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 22.8g|
|Protein 13.9g||20 %|
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: 728
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!