VINAIGRETTE: In jar combine all ingredients. Cover tightly and shake vigorously. Set aside until ready for use. SALAD: In a bowl filled with warm water soak seaweed until soft. Dice after softening. In a large bowl combine cucumbers, seaweed, sprouts, ginger, crab and vinaigrette, being careful not to break up the crabmeat. Place salad in mounds on a plate and garnish with scallion Recipe by: CHEF DU JOUR SHOWfirstname.lastname@example.org Posted to recipelu-digest Volume 01 Number 162 by Terry Pogue
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|Serving Size: 1 Serving (1071g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4346 (98%)|
|Amt Per Serving||% DV|
|Total Fat 482.9g||644 %|
|Saturated Fat 66.9g||334 %|
|Monounsaturated Fat 342.3g|
|Polyunsanturated Fat 59.9g|
|Cholesterol 0mg||0 %|
|Sodium 4138.5mg||143 %|
|Potassium 485.7mg||13 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 20.2g|
|Protein 10.9g||16 %|
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Calories per serving: 4415
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