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Suggest a better descriptionIn a bowl combine all the ingredients. In another bowl whisk together the dressing ingredients. Add the dressing to the salad and toss to combine. Yield: 8 to 10 servings NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A10 TAILGATE PICNIC Menu Texas Shortribs Jalapeno Smoked Chicken Fajita with Grilled Onion Guacamole and Watermelon Pico de Gallo Potato Salad (purchased) Rice Salad Corn Bread Marvel Cream Cheese Chocolate Brownies Beer (domestic) Recipe by: DEAN FEARING #HE1A10 Posted to MC-Recipe Digest V1 #814 by Holly Butman
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Serving Size: 1 Serving (604g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 781 | ||
Calories from Fat: 228 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 487.1mg | 17 % | |
Potassium 63.6mg | 2 % | |
Total Carbohydrate 124.4g | 37 % | |
Dietary Fiber 5.4g | 21 % | |
Sugars, other 119g | ||
Protein 11.2g | 16 % | |
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: 781
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