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Toss corn with oil and lightly season with salt and pepper. Spread out in a single layer on a baking sheet and roast in a preheated 425 degree oven until very lightly browned. Cool and add to a bowl with rest of ingredients. Cover and store refrigerated for up to 5 days. Yield: approximately 3 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9737 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 06:43:05 -0400 From: Bill Spalding
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|Serving Size: 1 Serving (538g)|
|Recipe Makes: 1|
|Calories from Fat: 280 (19%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 0mg||0 %|
|Sodium 134.1mg||5 %|
|Potassium 1341.9mg||35 %|
|Total Carbohydrate 284.9g||84 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 281.8g|
|Protein 35.9g||51 %|
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Calories per serving: 1512
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