Recipe by: Merrilin Gassman Place lettace in approximately 2 quart size container (a clear container is great to show off the different layers). Layer the vegetables on the lettace: onions, then celery, chestnuts, and peas. Mix topping and spread on top of salad. Cover and refrigerate overnight. Remove from refrigerator and put on the final topping. Garnish with tomato wedges and fresh parsley. Posted to MC-Recipe Digest V1 #368 From: Iris Dunaway
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|Serving Size: 1 Serving (1782g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2904 (71%)|
|Amt Per Serving||% DV|
|Total Fat 322.7g||430 %|
|Saturated Fat 50.5g||253 %|
|Monounsaturated Fat 86.8g|
|Polyunsanturated Fat 170.2g|
|Cholesterol 267.2mg||82 %|
|Sodium 9759.6mg||337 %|
|Potassium 872.7mg||23 %|
|Total Carbohydrate 294.2g||87 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 279.8g|
|Protein 29.3g||42 %|
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Calories per serving: 4096
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