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| Recipe: Avocado and Lettuce Salad |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 0 min.
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| Ingredients: |
- 2 ripeavocado, peeled, pitted and mashed
- 1 scallion, white part only, finely chopped
- 1 clove garlic, minced
- 1 Tbs. lemon juice
- 1/2 tsp. chili powder
- 1/4 tsp. hot red pepper sauce
- 1/4 cup sun dried tomatoes, chopped
- 1 Lbs. garden salad
- 1/2 cup cheese & garlic croutons
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| Cooking Directions: |
Combine all ingredients, except lettuce and croutons, in a
bowl. Season with salt and pepper to taste and mix thoroughly.
Chill guacamole until ready to serve. Toss with lettuce and croutons. |
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| Per Serving:
calories 277, fat 21.1g, calories from fat 69%, protein 5.4g, cholesterol 0.2mg, dietary fiber 7.9g
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| Nutrients |
Exchanges |
| Calories |
277 |
Milk Exchanges |
0.0 |
| Protein |
5.4g |
Vegetable Exchanges |
1.3 |
| Carbohydrates |
20.2g |
Fruit Exchanges |
0.7 |
| Dietary Fiber |
7.9g |
Bread Exchanges |
0.2 |
| Sugar |
2.9g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
21.1g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
3.7g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
14.1g |
Fat Exchanges |
4.2 |
| Poly-unsaturated Fat |
3.3g |
| % Calories from Fat |
69% |
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| Cholesterol |
0.2mg |
| Sodium |
181.8mg |
| Vitamins |
Minerals |
| Vitamin A |
231.9IU |
Calcium |
47.9mg |
| Thiamin (B1) |
0.6mg |
Copper |
1.1mg |
| Riboflavin (B2) |
0.8mg |
Iron |
2.9mg |
| Niacin (B3) |
3.9mg |
Magnesium |
77.7mg |
| Vitamin B6 |
1.4mg |
Manganese |
0.7mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
126.4mg |
| Vitamin C |
47.0mg |
Potassium |
1000.0mg |
| Vitamin E |
2.9IU |
Selenium |
2.3mcg |
| Folate |
141.3mcg |
Sodium |
181.8mg |
| Pantothenic Acid |
1.6mg |
Zinc |
1.0mg |
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