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Name: Broccoli and Carrot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1 Garlic minced; salt and pepper to taste; 1 lb (approximately) broccoli;; 1 tb Chopped chives; (optional); 1 ts Dried parsley flakes; or 1; 2 Carrots; slices; 1/2 ts Paprika; 1/4 c Vegetable oil; 2 tb Wine or cider vinegar

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INGREDIENTS

1 Garlic ; minced
salt and pepper ; to taste
1 lb (approximately) broccoli;
1 tb Chopped chives; (optional)
1 ts Dried parsley flakes; or 1
2 Carrots; slices
1/2 ts Paprika
1/4 c Vegetable oil
2 tb Wine or cider vinegar

Servings

INSTRUCTIONS

This recipe is made ahead of time, and may be considered as a vegetable, salad or side dish. It is ideal to make in the morning of what will be a busy day. It is also suitable for Passover. Steam broccoi and carrots until crisp temder. Allow to cool. Whisk or beat together the remaining ingredients. Combine and chill. Toss and serve cold. Serves four to six. Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 17, 1998

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Nutrition

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Serving Size: 1 Serving (496g)
Recipe Makes: 1 Servings

Calories: 335
Calories from Fat: 331 (99%)

Amt Per Serving		% DV

	Total Fat 36.8g	49 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 23g
	Polyunsanturated Fat 10.5g
Cholesterol 0mg		0 %
Sodium 156.6mg		5 %
Potassium 85.9mg		2 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 1.5g
Protein 0.7g		1 %
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.

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Calories per serving: 335

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