Steam broccoli and cauliflower pieces until just cooked (not mushy). They will have a bright color. Combine with cooked beans. Combine dressing ingredients and whir in the blender. Pour dressing over vegetable and bean mixture and refrigerate for 1 hour. Toss in the cashews. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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|Serving Size: 1 Serving (344g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 133 (67%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 36.7mg||1 %|
|Potassium 535.3mg||14 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 10.6g|
|Protein 4.4g||6 %|
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Calories per serving: 199
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