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MAKES 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|
|Calories from Fat: 391 (84%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 463
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