Rub toast points with garlic and brush with olive oil. Combine remaining ingredients. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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|Serving Size: 1 Serving (68g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 22 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 344.3mg||12 %|
|Potassium 164mg||4 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 31.8g|
|Protein 7.8g||11 %|
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Calories per serving: 191
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