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Suggest a better descriptionMAKES 3/4 CUP DAIRY-FREE In blender, combine all ingredients and process until well blended. Tate for seasoning. Serve over mixed salad greens. PER TABLESPOON; 89 CAL.; 0 PROT.; 10G TOTAL FAT (1G SAT. FAT); 1G CARB.; 0 CHOL.; 6MG SOD.; 0 FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 48
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 1 | ||
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Calories: 463 | ||
Calories from Fat: 391 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.4g | 58 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.8mg | 1 % | |
Potassium 317.7mg | 8 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 15.7g | ||
Protein 6.1g | 9 % | |
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: 463
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