Recipe by: Creepy Cuisine, Lucy Munroe Prepare the creamed spinach in a saucepan according to the directions on the package and let cool in the refrigerator for 30 minutes. Wash the lettuce, carrots, cucumbers, tomatoes and radishes in cold water. Pat the lettuce dry with paper towels, tear it into pieces and place it in a salad bowl. Peel the carrots, cucumbers and onions, then slice all of the vegetables into small pieces. Add to the salad bowl. Pour the cooled creamed spinach (fungus) into the salad bowl and toss. Penny Halsey (ATBN65B). Posted to EAT-L Digest 04 Sep 96 Date: Thu, 5 Sep 1996 10:22:46 -0500 From: LD Goss
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 42.8mg||1 %|
|Potassium 517.5mg||14 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 14.4g|
|Protein 2.3g||3 %|
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Calories per serving: 75
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