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Suggest a better descriptionCook pasta as package directs, drain and cool. (If using udon, break into thirds and cook according to package directions.) While noodles are cooking, bring 3 cups of water to a boil. Blanch carrots and broccoli separately in boiling, salted water for 1-3 minutes. Vegetables should be lightly cooked, crisp and bright. Drain and rinse with cool water to set color. Mix pasta, beans, vegetables, pressed garlic, and red pepper. Prepare salad dressing by mixing umeboshi paste, oil, and garlic in a blender. Add water to achieve desired consistency. Mix into salad. Serve hot or cold. Variations: Omit water and replace Umeboshi Paste with Ume Vinegar (to taste). Green pepper can replace broccoli. Prep Time: 10 minutes Cooking Time: 50 minutes Yield: 4-5 servings Copyright 1995 Eden Foods, Inc.
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 169 | ||
Calories from Fat: 162 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 11mg | 0 % | |
Potassium 60.8mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2g | ||
Protein 0.3g | 0 % | |
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: 169
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