Salad: In a large mixing bowl, toss together all ingredients except dressing. Add dressing and toss again until thoroughly coated. Serves 2. Per serving, without dressing: 502 cal.; 17 g prot.; 16 g fat; 83 g carb.; 0 chol.; 33 mg sod. Dressing: In a small saucepan, combine all ingredients. Bring to a simmer and cook ovr low heat, stirring occasionally, until the liquid has thickened and reduced, about 7 minutes. Remove from heat and let cool at room temperature. Makes about 1/2 cup. Per tablespoon: 21 cal; 0.5 g prot.; 0.5 g fat; 4 g carb.; 0 chol.; 31 mg sod. From _Vegetarian Times_, March 1992 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (431g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 16 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 41.7mg||1 %|
|Potassium 687.7mg||18 %|
|Total Carbohydrate 68.4g||20 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 61.5g|
|Protein 7.4g||11 %|
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Calories per serving: 306
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