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Suggest a better descriptionNOTE: 81% of the RDA for beta-carotene. Beta-carotene is touted as a cancer fighter and an antiager. This main-dish salad provides a hefty dose. 1. In a large kettle, bring potatoes and enough salted cold water to cover to a boil. Cook for about 6 minutes, or until tender. Drain potatoes in a colander, return them to the pan and place over high heat, shaking the pan, for 30 seconds, or until excess liquid is evaporated. 2. Meanwhile, whisk together chutney, chicken broth, scallions, vinegar, oil, salt and pepper in a large bowl until well combined. 3. Transfer potatoes to the bowl with chutney mixture. Stir in bacon and cilantro. Serve over greens. RDs Sweet Potato Salad : 410 cals PER SERVING, 16%cff Recipe by: American Health on-line (Readers Digest) Mar 98 Posted to MC-Recipe Digest by KitPATh
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 22 | ||
Calories from Fat: 20 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.9mg | 1 % | |
Potassium 17.4mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.2g | 0 % | |
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: 22
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