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Suggest a better descriptionMake the dressing: In a blender blend together the shallot, the mustard, the vinegar, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. The dressing may be made 2 days in advance and kept chilled in a tightly sealed jar. In a large saucepan combine the potatoes with enough water to cover them by 1 inch and simmer them for 20 minutes, or until they are tender. Drain the potatoes, peel them, and let them cool. The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled. Slice the potatoes 1/4 inch thick and arrange them decoratively on a platter with the tomatoes, cut into wedges, and the mustard greens. Pour the dressing over the salad and sprinkle the salad with the chives. Serves 8. Gourmet September 1993
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Serving Size: 1 Serving (1211g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1082 | ||
Calories from Fat: 375 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.6g | 56 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 29.8g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 144.5mg | 5 % | |
Potassium 3916.5mg | 103 % | |
Total Carbohydrate 163.7g | 48 % | |
Dietary Fiber 20g | 80 % | |
Sugars, other 143.7g | ||
Protein 19.4g | 28 % | |
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: 1082
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