Try this Basic Free Green Salad recipe, or contribute your own.
Suggest a better descriptionFrom: kmeade@ids2.idsonline.com (The Meades) Date: Tue, 16 Apr 1996 17:52:47 -0400 Use your own combinations: Boston or bibb lettuce, Red/green cabbage, Kale or comfrey, Chicory or sorrell, Parsley or watercress, Turnip, collard, beet greens, Or mustard or dandelion, Onions, tomatoes, sprouts, sliced fresh mushrooms, Red/green/gold peppers, sliced, Flowerettes og broccoli or Caulifower, Zucchini or yellow squash, sliced, Scallions or chives. Food Exchanges per serving: FREE Source: Vegetarian Cooking for Diatetics by Patricia Mozzer Brought to you and yours via Nancy OBrion and her Meal Master MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #46 From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 5 | ||
Calories from Fat: 1 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.2mg | 0 % | |
Potassium 87.9mg | 2 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 0.1g | ||
Protein 0.4g | 0 % | |
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: 5
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