Prepare the vegetables by slicing the carrots, fennel, celery and pepper into small sticks. Cut the large tomatoes into sections if using. Trim the roots and dark green leaves from the spring onions. Arrange the vegetables on a large platter, leaving a space in the centre for the dip. Make the dip by pouring the olive oil into a small bowl. Add salt and pepper. Stir in the lemon juice and basil, if using. Place the bowl in the centre of the vegetable platter. Posted to MM-Recipes Digest V3 #218 Date: Mon, 12 Aug 96 17:31:05 UT From: "Cindy Hartlin"
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|Serving Size: 1 Serving (880g)|
|Recipe Makes: 6|
|Calories from Fat: 658 (78%)|
|Amt Per Serving||% DV|
|Total Fat 73.1g||97 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 34.7g|
|Polyunsanturated Fat 24.2g|
|Cholesterol 0mg||0 %|
|Sodium 306.9mg||11 %|
|Potassium 2453.7mg||65 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 25.9g|
|Protein 13.3g||19 %|
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Calories per serving: 844
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