Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain beans; rinse under cold water. Drain and pat dry. Whisk lemon juice, vinegar and mustard in medium bowl to blend. Whisk in oil and broth. Add chopped watercress. Season with salt and pepper. Toss beans, trimmed watercress and radishes in bowl with dressing. Serves 10. Bon Appetit June 1995 Per serving: 1298 Calories (kcal); 110g Total Fat; (71% calories from fat); 20g Protein; 78g Carbohydrate; 0mg Cholesterol; 325mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 14 Vegetable; 1/2 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1434g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 258 (85%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 633mg||22 %|
|Potassium 259.1mg||7 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 8.4g|
|Protein 3.2g||5 %|
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Calories per serving: 302
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