Recipe by: NORVELLE@uga.cc.uga.edu (Alisa Norvelle) From: email@example.com (The Meades) Date: Fri, 24 May 1996 12:13:11 -0400 Cook the tortellini according to package directions. Drain and rinse the artichoke hearts and cut them into quarters. Add the remaining salad makin (except the parmesan) and toss with the dressing. Give it a generous sprinkling of parmesan and refrigerate. You might want to be a little easy on the salt in the dressing because of the parmesan and the cheese in the tortellini. Posted to Master Cook Recipes List, Digest #96
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1007g)|
|Recipe Makes: 1|
|Calories from Fat: 560 (36%)|
|Amt Per Serving||% DV|
|Total Fat 62.2g||83 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 33.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 141.1mg||43 %|
|Sodium 1504.1mg||52 %|
|Potassium 1340.3mg||35 %|
|Total Carbohydrate 195g||57 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 174.7g|
|Protein 54.5g||78 %|
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: 1537
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.