Try this Triple-Onion Walnut Pate recipe, or contribute your own.
Suggest a better descriptionIn large skillet, fry red and yellow onions in hot oil, until golden. Lower heat and cook 2 to 3 minutes longer until limp. (Do not let onions become too brown.) Add scallions and heat through. Cool slightly. Transfer to food processor with walnuts, eggs, asparagus, cumin, paprika and salt and chop coarsely. Spoon into bowl and season to taste with pepper. Chill. Makes 2 1/2 cups. To serve: Scoop onto lettuce lined dish. Garnish with black olives and cherry tomatoes. Serve with matzos. ~--
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Serving Size: 1 Serving (372g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 552 | ||
Calories from Fat: 471 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.4g | 70 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 32.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 67.3mg | 2 % | |
Potassium 626mg | 16 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 11.5g | ||
Protein 10.3g | 15 % | |
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: 552
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