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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (293g) Recipe makes 8 servings |
||
| Calories 368 | ||
| Calories from Fat 224 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.9g | 38% | |
| Saturated Fat 5.9g | 29% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 8.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 104mg | 34% | |
| Sodium 626mg | 26% | |
| Potassium 667mg | 19% | |
| Total Carbohydrate 30.1g | 10% | |
| Dietary Fiber 4.5g | 18% | |
| Sugars 16.0g | ||
| Protein 9.3g | 18% | |
SERVES 8
From: ~Nimz~
On Oct 17, 2009
We really enjoyed this. The flavors blended very well together. I omitted the tomatoes because I don't like them in my broccoli salads. I used about 3 1/2 tablespoons of splenda and that made it plenty sweet for us. Thanks so much for sharing.
From: Sherri at the Beach
On Apr 12, 2009
I loved this but I served it up for Easter dinner and it was the least tasted dish on the buffet line. It looked colorful and inviting but somehow didn't translate into 'eat me'. I came home with more than half the dish and I made it exactly per the recipe,. Sorry.
From: kelster2
On Nov 27, 2005
Yummy, made this for christmas dinner. It was a hit. Apparently this is similar to the salad served at the Claim Jumper restaurant here in the West. Great recipe. Highly recommend.
From: monkeyking
On Jul 20, 2004
A great recipe! Colorful, tasty. A splendid lo-carb (if you use Splenda) substitute for coleslaw or potato salad.
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