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Suggest a better descriptionCut watermelon lengthwise and scallop edge. Scoop melon balls from all melons. Cut pineapple and peaches into chunks. Refrigerate. SAUCE: Mix to dissolve all ingredients. Drizzle over fruit just before serving. NOTE: Im assuming you serve the salad out of the scallop-edged watermelon half. *Taken from Donna Rittenbach in "Cooking in Harmony: Lodian Singers", 1992 Posted to JEWISH-FOOD digest V97 #317 by XXAZ71A@prodigy.com (MRS NAOMI R SANDERS) on 5 De, c 1997
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Serving Size: 1 Serving (3425g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2846 | ||
Calories from Fat: 46 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 283.3mg | 10 % | |
Potassium 5263.2mg | 139 % | |
Total Carbohydrate 732g | 215 % | |
Dietary Fiber 36.7g | 147 % | |
Sugars, other 695.2g | ||
Protein 18.8g | 27 % | |
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: 2846
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