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Nutrition Facts

Serving Size 1 cups 174g

Recipe makes 3 cups)

Calories 355
Calories from Fat 300 (84%)
Amount Per Serving %DV
Total Fat 33.3g 51%
Saturated Fat 4.3g 21%
Monounsaturated Fat 23.2g
Polyunsaturated Fat 4.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 28mg 1%
Potassium 377mg 10%
Total Carbohydrate 14.2g 4%
Dietary Fiber 3.5g 13%
Sugars 7.9g
Protein 3.7g 7%

how is this calculated?

Almond Vegetable Slaw

Recipe #270626 | 20 min | 20 min prep | add private note
Sharon123

By: Sharon123
Dec 9, 2007

A great healthy salad adapted from the Almond Board of California. The recipe calls for julienned veggies, but you can chop if you like.

3 -4 cups (change servings and units)

Ingredients

Directions

  1. 1
    In a large bowl, toss together broccoli, zucchini, celery, onions, bell peppers and almonds.
  2. 2
    In a small bowl, whisk together oil, lemon juice, parsley, mint and lemon zest.
  3. 3
    Pour over vegetable mixture; toss gently to coat. Season with salt and pepper.
  4. 4
    Enjoy!

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Featured Reviews for This Recipe

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From: Brooke the Cook in WI

On Sep 23, 2008

This was a great broccoli slaw salad! The broccoli slaw makes for a great crunchy salad thats a little different from your typical lettuce salad. I made this for three of us for dinner tonight and used a full bag of broccoli slaw (love it!) and we had plenty to go around. I halved the dressing ingredients to cut a few calories and it was enough to cover the entire salad. DH and I really enjoyed the bright lemony flavor with the hint of Asian flair from the sesame and rice vinegar. Thanks!

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