Try this Vegetable Salad with Cornbread Croutons recipe, or contribute your own.
Suggest a better descriptionBake muffin mix according to package directions in an 8" square pan. Cool and cut into cubes. Place cubes on a baking sheet; bake at 250 degrees for 1 hour. Combine lettuce, celery, tomato, green pepper and onion; toss well. Combine olive oil, lemon juice, dry mustard, salt and mayonnaise. Mix with vegetables. Serve with cornbread croutons. Yield: 8 servings.
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Serving Size: 1 Serving (818g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1235 | ||
Calories from Fat: 861 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.7g | 128 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 33.1g | ||
Polyunsanturated Fat 44.6g | ||
Cholesterol 61.2mg | 19 % | |
Sodium 1732.1mg | 60 % | |
Potassium 1126.3mg | 30 % | |
Total Carbohydrate 97.9g | 29 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 88.6g | ||
Protein 9.4g | 13 % | |
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: 1235
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