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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 bowl 2366g Recipe makes 1 bowl) The following items or measurements are not included below: red wine vinegar |
||
| Calories 1597 | ||
| Calories from Fat 1016 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 112.9g | 173% | |
| Saturated Fat 14.7g | 73% | |
| Monounsaturated Fat 30.5g | ||
| Polyunsaturated Fat 61.1g | ||
| Trans Fat 0.3g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1486mg | 61% | |
| Potassium 3735mg | 106% | |
| Total Carbohydrate 149.1g | 49% | |
| Dietary Fiber 27.1g | 108% | |
| Sugars 99.3g | ||
| Protein 22.4g | 44% | |
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
From: Starrynews
On Jan 12, 2009
Nice and refreshing, and very easy to prepare. Thank you for sharing!
From: Chef Jean
On Jun 18, 2008
The dressing and manderine oranges made this an excellent salad. I will be making this again and again.
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