here, for the first hot, hot days of summer (Western New york, that is) is a lovely salad. I got it 25 years ago from a woman in Trier, Germany, and have used it every, every summer since. mix all ingredients well, carefully, until blended. Mix dressing and pour over and mix until blended. Dressing: Mix all ingredients well. Pour over salad, mix carefully with a fork until well mixed. Refigerate, covered, for several hours, so all flavors can blend. Serve at room temperature. NOTE: Serve with accompaniments such as those served with curry: peanuts, chopped egg of egg slices, coconut, hot pepper spices, bananas, whatever. And serve with crisp bread, cool salads, etc. Posted to FOODWINE Digest 30 Jun 97 by "Joanne L. Schweikj"
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|Serving Size: 1 Serving (1933g)|
|Recipe Makes: 1|
|Calories from Fat: 807 (38%)|
|Amt Per Serving||% DV|
|Total Fat 89.7g||120 %|
|Saturated Fat 24.6g||123 %|
|Monounsaturated Fat 37.7g|
|Polyunsanturated Fat 16.9g|
|Cholesterol 2252.6mg||693 %|
|Sodium 3812.2mg||131 %|
|Potassium 2445.1mg||64 %|
|Total Carbohydrate 195.4g||57 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 188.1g|
|Protein 130.8g||187 %|
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Calories per serving: 2133
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