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Suggest a better descriptionCoarsley chop the salad greens (any combinations of endive, escarole, head and leaf lettuce, spinach, cabbage, chicory, or dandelion greens). 9 lbs of greens will make about 50 1-cup servings. Put other toppings in bowls. Use whatever vegetables are in season. 6 cups of prepared vegetable will yield about 50 2-Tbsp servings. Cheese, chickpeas, chopped ham, or chopped eggs can be added for protein. Recipe by: Living More With Less by Doris Janzen Longacre Posted to Digest eat-lf.v097.n011 by Jenny Herl
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 69 | ||
Calories from Fat: 10 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 112.3mg | 4 % | |
Potassium 73.6mg | 2 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 11.6g | ||
Protein 2.1g | 3 % | |
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: 69
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