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Suggest a better descriptionBring a large pot of water to a boil. Add the haricots verts and 2 teaspoons salt. Cook until just tender, 2 to 3 minutes after the water returns to a boil. Drain the haricots verts, immediately transfer them to a bowl of iced water and let stand just until cool. Drain well. Mound the mesclun in the center of a large platter. Spoon the artichokes, potatoes, onions, and tomatoes around, not on, the mesclun. Add the hard cooked egg wedges and haricots verts to the platter and drizzle them with a tablespoon or two of vinaigrette. Arrange the steak slices over the mesclun and drizzle with 3 tablespoons of vinaigrette. Scatter the olives and arrange the caper berries decoratively over and around the various components and serve immediately. Pass the remaining vinaigrette at the table. Yield: 6 to 8 servings Recipe by: COOKING LIVE SHOW #CL9185
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Serving Size: 1 Serving (2121g) | ||
Recipe Makes: 1 servings | ||
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Calories: 384 | ||
Calories from Fat: 9 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 93.9mg | 3 % | |
Potassium 2620.6mg | 69 % | |
Total Carbohydrate 85.9g | 25 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 73.9g | ||
Protein 12.5g | 18 % | |
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: 384
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