If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring. Parboil potatoes until done but still firm. Thread vegetables alternately on skewers and brush them generously with salad dressing. Grill for 3 minutes and turn the vegetables over, brushing them with extra salad dressing. Grill for another 3-4 minutes until done. Nutritional Info Per Serving: Protein: 4.5 gr. (8%); Carbohydrates: 29 gr. (47%); Fat: 12 gr. (45%); Calories: 213; Sodium: 173 mg.; Cholesterol: 0 mg. Exchanges: 1 bread, 2 vegetable, 1.5 fat Serves 4 Copyright Whole Foods Market, 1995, firstname.lastname@example.org (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
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|Serving Size: 1 Recipe (1452g)|
|Recipe Makes: 1|
|Calories from Fat: 90 (14%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 48.4mg||15 %|
|Sodium 708.4mg||24 %|
|Potassium 4311.1mg||113 %|
|Total Carbohydrate 121.3g||36 %|
|Dietary Fiber 18.6g||74 %|
|Sugars, other 102.7g|
|Protein 24.8g||35 %|
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Calories per serving: 633
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