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| Recipe: Artichoke and Pimento Salad with Spanish Olives |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 0 min.
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| Ingredients: |
- 1 Lbs. canned artichoke hearts, rinsed and drained
- 1/4 Lbs. pimentos, diced and drained
- 1/4 Lbs. Spanish olives, sliced
- 1/2 cup parsley, chopped
- 2 Tbs. roasted sunflower seeds
- 1/2 Lbs. packaged salad
- 1/2 cup Thousand Island dressing
- 1/2 cup cool herb croutons
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| Cooking Directions: |
Combine all ingredients, except croutons, in a salad bowl. Mix
thoroughly. Serve with croutons. |
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| Per Serving:
calories 260, fat 18.2g, calories from fat 63%, protein 6.5g, cholesterol 8.3mg, dietary fiber 7.3g
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| Nutrients |
Exchanges |
| Calories |
260 |
Milk Exchanges |
0.0 |
| Protein |
6.5g |
Vegetable Exchanges |
2.5 |
| Carbohydrates |
21.6g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
7.3g |
Bread Exchanges |
0.6 |
| Sugar |
5.7g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
18.2g |
Lean Meat Exchanges |
0.1 |
| Saturated Fat |
3.1g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
6.9g |
Fat Exchanges |
3.2 |
| Poly-unsaturated Fat |
8.2g |
| % Calories from Fat |
63% |
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|
| Cholesterol |
8.3mg |
| Sodium |
1000.0mg |
| Vitamins |
Minerals |
| Vitamin A |
316.5IU |
Calcium |
81.6mg |
| Thiamin (B1) |
0.9mg |
Copper |
1.2mg |
| Riboflavin (B2) |
0.6mg |
Iron |
3.1mg |
| Niacin (B3) |
2.1mg |
Magnesium |
53.7mg |
| Vitamin B6 |
1.4mg |
Manganese |
1.0mg |
| Vitamin B12 |
0.1mcg |
Phosphorus |
158.5mg |
| Vitamin C |
52.7mg |
Potassium |
606.7mg |
| Vitamin E |
6.1IU |
Selenium |
6.2mcg |
| Folate |
222.0mcg |
Sodium |
1000.0mg |
| Pantothenic Acid |
0.8mg |
Zinc |
1.1mg |
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