Try this Root Vegetables and Baby Greens with Walnut Oil recipe, or contribute your own.
Suggest a better descriptionIn a small bowl toss together parsnips, celery root, lemon juice, walnut oil and walnuts; season with salt and pepper. In a serving bowl combine greens, blue cheese and parsley. Pour julienned vegetable mixture over and toss gently to coat. Divide between two plates and garnish with parsley. Yield: 2 servings Recipe By :ESSENCE OF EMERIL SHOW#EE121 Posted to MC-Recipe Digest V1 #315 Date: Sun, 24 Nov 1996 21:56:23 -0500 From: Meg Antczak
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Serving Size: 1 Serving (525g) | ||
Recipe Makes: 1 | ||
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Calories: 728 | ||
Calories from Fat: 592 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.7g | 88 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 40.1g | ||
Cholesterol 12.7mg | 4 % | |
Sodium 506.6mg | 17 % | |
Potassium 1137.9mg | 30 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 22.8g | ||
Protein 13.9g | 20 % | |
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: 728
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