Spring-n-Summer-Recipes
Using food processor, process spinach, onion tops and parsley until fine. Mix with celery, melted butter and lemon juice. Fill 6 pie plates or tins half full with rock salt. Place 6 oysters on half shell in each plate. Cover each oyster with 1 teaspoon vegetable mixture. Place plates under broiler; cook until edges of oysters curl, then serve immediately. Makes 6 servings or 36 appetizers.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 194 | ||
Calories from Fat: 157 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 85.2mg | 26 % | |
Sodium 292.5mg | 10 % | |
Potassium 161.1mg | 4 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 3.4g | ||
Protein 6.2g | 9 % | |
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. |
Calories per serving: 194
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