Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <email@example.com> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6603 Posted to MC-Recipe Digest V1 #668 by firstname.lastname@example.org (Shermeyer-Gail) on Jul 12, 1997
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 152 (71%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||22 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 0mg||0 %|
|Sodium 94.9mg||3 %|
|Potassium 1321.2mg||35 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 1.9g|
|Protein 5.4g||8 %|
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Calories per serving: 214
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