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Suggest a better descriptionDrain tomatoes, save juice. Place tomatoes, oils, mustard, vinegar, salt, pepper and Tabasco in blender and blend at low speed for about 1 minute. Tomatoes should be in small pieces. Pour into the tomato juice and stir in cucumber,green pepper,onion, celery, pickle, pimiento and capers. Chill until very cold. Makes 4-8 servings. Naomi Arbot & June Turner, GOURMET ON THE GO, Ideals Publishing Corp., 11315 Watertown Plank Rd., Milwaukee, WI 53226, 1974, p. 7. Recipe by: Naomi Arbot & June Turner, Gourmet on the Go, p. 7 Posted to MC-Recipe Digest V1 #925 by KHudson123@aol.com on Nov 26, 1997
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 35 | ||
Calories from Fat: 28 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 96.6mg | 3 % | |
Potassium 29mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.3g | ||
Protein 0.3g | 0 % | |
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: 35
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