Make the spaetzle (makes 1 pound). Put flour, parsley and garlic in the food processor and pulse until parsley is chopped fine. Add eggs All at once and run on medium until smooth. Have 2 quarts of water with soeme oil added heated to boiling. To form spaetzle: Hold a colander with large holes in it over boiling water and pour about 1 cup of batter into the colander. Scrap through the holes using a rubber spatula. Boil 3 minutes and remove with a slotted spoon. Chill. Make 1 cup of vinaigrette: In a bowl, whisk together all the ingredients for the dressing in the order listed. To assemble salad: Clean and prepare all the vegetable. Toss the chilled pasta with the vegetables and the vinaigrette. [519 calories; 31 grams fat] John Bayne, Universal Press Syndicate, Oktoberfest recipes, printed 10 Oc 96 in the Riverside Press-Enterprise (McRecipe via PATh) Recipe By : Routh Street Brewery Posted to MC-Recipe Digest V1 #253 Date: Sun, 20 Oct 1996 21:35:17 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 428 (54%)|
|Amt Per Serving||% DV|
|Total Fat 47.5g||63 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 1233.8mg||380 %|
|Sodium 419.4mg||14 %|
|Potassium 497mg||13 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 47.4g|
|Protein 42.1g||60 %|
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Calories per serving: 796
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