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| Recipe: Fungus 4 U Salad |
Servings: 2
Preparation Time: 5 min.
Cooking Time: 10 min.
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| Ingredients: |
- 1/2 Lbs. frozen creamed spinach
- 1/2 Lbs. packaged lettuce salad
- 4 carrot\raw, peeled and sliced
- 2 cucumber, peeled and sliced
- 2 tomato\raw, chopped
- 1/2 cup radishes, sliced
- 2 red onion\raw, chopped
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| Cooking Directions: |
Cook creamed spinach in a heavy saucepan over medium heat 3-4 minutes
or until cooked through. Chill in refrigerator 30 minutes. Combine
remaining vegetables in a bowl. Pour the cooled creamed spinach
(fungus) over veggies and toss. |
| |
| Per Serving:
calories 295, fat 12.5g, calories from fat 38%, protein 12.4g, cholesterol 0.0mg, dietary fiber 15.0g
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| Nutrients |
Exchanges |
| Calories |
295 |
Milk Exchanges |
0.0 |
| Protein |
12.4g |
Vegetable Exchanges |
11.1 |
| Carbohydrates |
54.7g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
15.0g |
Bread Exchanges |
0.0 |
| Sugar |
32.1g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
12.5g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
4.7g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
3.9g |
Fat Exchanges |
0.8 |
| Poly-unsaturated Fat |
3.9g |
| % Calories from Fat |
38% |
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|
| Cholesterol |
0.0mg |
| Sodium |
700.8mg |
| Vitamins |
Minerals |
| Vitamin A |
1000.0IU |
Calcium |
296.3mg |
| Thiamin (B1) |
3.6mg |
Copper |
3.8mg |
| Riboflavin (B2) |
2.6mg |
Iron |
4.4mg |
| Niacin (B3) |
3.6mg |
Magnesium |
89.9mg |
| Vitamin B6 |
3.3mg |
Manganese |
3.7mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
249.6mg |
| Vitamin C |
110.7mg |
Potassium |
1000.0mg |
| Vitamin E |
3.0IU |
Selenium |
39.8mcg |
| Folate |
263.0mcg |
Sodium |
700.8mg |
| Pantothenic Acid |
1.7mg |
Zinc |
2.6mg |
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