Marinated Fiddleheads Salad
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INGREDIENTS
INSTRUCTIONS
Prepare 1 package of Good Seasons Italian salad dressing mix according to package directions. Pour dressing over 2 cups of cooked, drained fiddleheads. Let the fiddleheads marinate in the dressing overnight in the refrigerator. Use marinated fiddleheads generously in a salad made of crisp lettuce leaves, sliced ripe tomatoes, and chopped scallions. Toss the salad with additional Italian dressing; serve with seasoned croutons scattered on top of the salad. From _The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pp. 248-249. ISBN 0-87477-338-5. Typed for you by Cathy Harned.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (69g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 52 | ||
| Calories from Fat: 16 (31%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.8g | 2 % | |
| Saturated Fat 0.5g | 3 % | |
| Monounsaturated Fat 0.9g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0.7mg | 0 % | |
| Sodium 132.3mg | 5 % | |
| Potassium 133.3mg | 4 % | |
| Total Carbohydrate 7.6g | 2 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 6.4g | ||
| Protein 1.8g | 3 % | |
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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. |
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Calories per serving: 52
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