Try this White Bean And Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionIn a heavy skillet cook the onion, the carrots, and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Drain the beans, and in a bowl combine them with the vegetable mixture, the chicken stock, the remaining 6 tablespoons oil, the parsley, the lemon juice, and salt and pepper to taste. Let the salad stand, covered and chilled. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature with the pita wedges. Yield: 4 to 6 servings Per serving: 1475 Calories (kcal); 4g Total Fat; (2% calories from fat); 98g Protein; 274g Carbohydrate; 0mg Cholesterol; 120mg Sodium Food Exchanges: 16 Grain(Starch); 6 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9307 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1014 | ||
Calories from Fat: 985 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.5g | 146 % | |
Saturated Fat 15.3g | 77 % | |
Monounsaturated Fat 79.5g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 174.7mg | 6 % | |
Potassium 195.8mg | 5 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 8.9g | ||
Protein 3.4g | 5 % | |
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: 1014
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