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Suggest a better descriptionArrange watercress on a platter. Toss fennel with a squeeze of lemon to prevent discoloration, then arrange on the platter, along with remaining vegetables and olives. Dress generously with olive oil, and garnish with wedges of lemon to squeeze onto each portion. Per Serving: Calories: 175, Protein: 2g, Carbohydrates: 8g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 246mg, Fiber: 3g. Source: San Francisco Chronicle Typed by Katherine Smith
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 97 | ||
Calories from Fat: 78 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 175.6mg | 6 % | |
Potassium 147.8mg | 4 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 3.6g | ||
Protein 0.6g | 1 % | |
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: 97
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