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From: firstname.lastname@example.org (Z Pegasus) Date: 23 Jun 1995 07:17:09 -0500 Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped scallions and parsley. From: The Food Column Of The Denver Post Magazine 07-31-94 Posted by: Rich Harper REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (21%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 40.3mg||1 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 4.3g|
|Protein 0.3g||0 %|
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Calories per serving: 29
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