Try this Carrot, Celery And Pecan Salad recipe, or contribute your own.
Suggest a better descriptionIn bowl, toss together carrots, celery and pecans. Combine sour cream, mayonnaise, chutney and lemon juice; season with salt and pepper to taste. Pour over carrot mixture; toss to coat. Taste and adjust seasoning. Serve immediately or cover and refrigerate for up to 10 hours. Makes 4 servings Typed in MMFormat by chartlin@hotmail.com Source: Canadian Living Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 24, 1999
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 361 | ||
Calories from Fat: 328 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.5g | 49 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 9.4mg | 3 % | |
Sodium 151.9mg | 5 % | |
Potassium 187.3mg | 5 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 5.8g | ||
Protein 4.1g | 6 % | |
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: 361
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