Try this Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionMix the last four ingredients for the dressing and pour over vegetables. Let stand 24 hours, stirring several times.
From the kitchen of Verla Back.
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Serving Size: 1 Serving (1860g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4308 | ||
Calories from Fat: 3805 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 422.7g | 564 % | |
Saturated Fat 34.3g | 171 % | |
Monounsaturated Fat 246.1g | ||
Polyunsanturated Fat 123.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 855.5mg | 30 % | |
Potassium 2351.8mg | 62 % | |
Total Carbohydrate 112.3g | 33 % | |
Dietary Fiber 36.6g | 147 % | |
Sugars, other 75.7g | ||
Protein 28.8g | 41 % | |
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: 4308
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