Separate leaves of Radicchio. Lay one on top of the other and cut into thin strips. Wash and drain in a colander or salad spinner. Put into a large bowl. Add chickpeas, scallions, carrot and parsley. Mix remaining ingredients in a small bowl. Pour over vegetables and toss well. Let sit at least 1 hour at room temperature before serving. Yield: 6 servings Nutritional information: 419 calories and 12.7 grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <firstname.lastname@example.org> Recipe by: RECIPE FOR HEALTH SHOW #RHF097 Posted to MC-Recipe Digest V1 #799 by email@example.com (Shermeyer-Gail) on Sep 24, 1997
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 242 (100%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 0mg||0 %|
|Sodium 27mg||1 %|
|Potassium 24.7mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1g|
|Protein 0.1g||0 %|
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Calories per serving: 242
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