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Make the dressing: In a blender container of food processor bowl, combine all ingredients and process until nearly smooth. Chill for up to one day. Make the salad: Prepare pasta as directed on label. Drain in colander and rinse under cold running water. Let drain foir 5 to 10 minutes. In a large bowl, combine pasta, chicken and dressing, tossing to coat, Garnish with tomatoes and basil or parsley. Refrigerate until serving time. Serve at room temperature or slightly chilled in a lettuce-lined dish. Nutritonal info per serving: 452 cal; 26g pro, 50g carb, 17g fat(33%) Exchanges per serving: 1.2 veg, 2.8 bread, 2 meat, 2.7 fat Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96 Posted to MM-Recipes Digest V3 #211 Date: 04 Aug 96 19:26:42 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 78 (45%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||12 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 62.3mg||19 %|
|Sodium 71mg||2 %|
|Potassium 245.7mg||6 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 0.7g|
|Protein 20.8g||30 %|
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Calories per serving: 173
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