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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (211g) Recipe makes 4 servings |
||
| Calories 218 | ||
| Calories from Fat 124 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.9g | 21% | |
| Saturated Fat 3.2g | 16% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 67mg | 22% | |
| Sodium 672mg | 28% | |
| Potassium 426mg | 12% | |
| Total Carbohydrate 20.8g | 6% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 5.6g | ||
| Protein 5.5g | 10% | |
SERVES 4
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
From: Nonnie4Two
On Apr 11, 2009
This was a nice new way to eat broccoli. I enjoyed the egg and corn in this salad. I think when I made it again, I'll add some sunflower seeds for some crunch, but I will be making it again! Made for Spring 2009 PAC.
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