Fiddlehead and Onion Salad
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INGREDIENTS
- Fiddlehead ferns
- Onions; sliced
- French dressing
- cooked and chilled
INSTRUCTIONS
Cover chilled cooked fiddleheads and an equal amount of sliced, mild-flavored, raw onion rings with French dressing. Marinate for several hours, covered and refrigerated, before serving. From -The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250. ISBN 0-87477-338-5. Typed for you by Cathy Harned.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (125g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 571 | ||
| Calories from Fat: 504 (88%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 56g | 75 % | |
| Saturated Fat 7.1g | 35 % | |
| Monounsaturated Fat 10.5g | ||
| Polyunsanturated Fat 26.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1045mg | 36 % | |
| Potassium 83.8mg | 2 % | |
| Total Carbohydrate 19.5g | 6 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 19.5g | ||
| Protein 1g | 1 % | |
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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: 571
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