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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (409g) Recipe makes 2 servings The following items or measurements are not included below:
red wine vinegar vegetables |
||
| Calories 458 | ||
| Calories from Fat 358 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 39.9g | 61% | |
| Saturated Fat 6.3g | 31% | |
| Monounsaturated Fat 26.6g | ||
| Polyunsaturated Fat 4.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 132mg | 44% | |
| Sodium 2418mg | 100% | |
| Potassium 761mg | 21% | |
| Total Carbohydrate 13.6g | 4% | |
| Dietary Fiber 6.2g | 24% | |
| Sugars 4.6g | ||
| Protein 15.2g | 30% | |
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
From: Sydney Mike
On Jun 27, 2009
Made this into 4 smaller salads for 4 of us to enjoy, & we certainly did just that! I even included the mushrooms this time since they weren't to be cooked! Three things that I don't usually use (avocado, mushrooms & feta cheese) actually combined very well in this salad & were much appreciated! Just goes to show . . . Thanks for sharing these two recipes (an especially nice dressing)! [Tagged, made & reviewed in New Kids on the Block tag]
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