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Suggest a better descriptionBeat together the mustard, vinegar, salt, pepper and lemon juice. Slowly drizzle in the oil, emulsifying the salad dressing. Toss the endive with the dressing and add the walnuts and tomatoes as garnish. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 65 | ||
Calories from Fat: 45 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 628.4mg | 22 % | |
Potassium 194.2mg | 5 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 2.6g | ||
Protein 1.8g | 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: 65
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