Try this Beets and Carrots in a Lime Vinaigrette recipe, or contribute your own.
Suggest a better descriptionLightly steam the beets, carrots, andpeas in separate batches until justtender, but still right in color.Mix them in a large bowl and add thecucumber. Combine the dressingingredients. Toss the vegetables withthe dressing and chill. Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 13:14:39 -0400 From: "John M. Nardo M.D."
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 4 | ||
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Calories: 222 | ||
Calories from Fat: 128 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 61.1mg | 2 % | |
Potassium 554.6mg | 15 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 17.6g | ||
Protein 5.7g | 8 % | |
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: 222
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