Quick Cooking May/June 2004
In a serving bowl, combine the cauliflower, carrots and peas. Drizzle with dressing; toss to coat. Cover and refrigerate until chilled. Just before serving, stir in cashews.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 184 | ||
Calories from Fat: 135 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 7.5mg | 2 % | |
Sodium 235.1mg | 8 % | |
Potassium 329.5mg | 9 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 7.9g | ||
Protein 3.4g | 5 % | |
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: 184
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