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Suggest a better descriptionBlanch vegetables and refresh in ice water. Drain. Cook pasta (5 to 6 ounces of dried corkscrews may be substituted). Cook until al dente, rinse in cold water, drain. Transfer to serving bowl and stir with a little oil. Add the blanched vegetables. Make the dressing (whisk or shaker bottle) and pour on the salad. Toss well to cook. To Serve: you may serve immediately but refrigerating for 1 to 2 hours is recommended. Serves 4 main or 6 first course salads. Message to McRecipe 2/3/97 from Cookbook in patHs Library. Recipe by: Bay Books (1995) Vegetables for All Seasons (p10) Posted to MC-Recipe Digest V1 #470 by PATh
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 170 | ||
Calories from Fat: 126 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 48.1mg | 2 % | |
Potassium 269.8mg | 7 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 8g | ||
Protein 3.7g | 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: 170
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