Pickle and Caper Sauce (Mf)
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INGREDIENTS
INSTRUCTIONS
Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper. Yield: about 2 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on June22, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6728 Posted to MC-Recipe Digest V1 #674 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (31g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 12 | ||
| Calories from Fat: 2 (17%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.3g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 17.2mg | 1 % | |
| Potassium 173.5mg | 5 % | |
| Total Carbohydrate 2.2g | 1 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 1.1g | ||
| Protein 0.9g | 1 % | |
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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. |
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Calories per serving: 12
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