Try this Herbed Penne And Cucumber Salad recipe, or contribute your own.
Suggest a better descriptionIn a blender or food processor puree the mint, the dill, the parsley, and the scallion with the mayonnaise, the buttermilk, and salt to taste until the dressing is smooth. In a kettle of boiling salted water cook the penne until it is tender and drain it in a colander. Refresh the pasta with under cold water and drain it well. In a large bowl toss the pasta with the dressing and the cucumber and chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled. Serves 8 to 10. Gourmet June 1992
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Serving Size: 1 Serving (1169g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1933 | ||
Calories from Fat: 1433 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 159.3g | 212 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 43g | ||
Polyunsanturated Fat 84.8g | ||
Cholesterol 132.1mg | 41 % | |
Sodium 3601.8mg | 124 % | |
Potassium 412.3mg | 11 % | |
Total Carbohydrate 124.2g | 37 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 124.2g | ||
Protein 12.3g | 18 % | |
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: 1933
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