| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chicago | Salads | 6 | Servings |
INGREDIENTS
| 3 | Avocados | |
| 3 | Papayas | |
| 3 | T | Lemon juice |
| 1 | Head lettuce | |
| 1/2 | c | Honey mustard dressing |
| recipe follows | ||
| 1/2 | c | Toasted sliced almonds |
| 2/3 | c | Vegetable oil |
| 1/3 | c | Cider vinegar |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | c | Honey |
| 2 | T | Dijon-style mustard |
INSTRUCTIONS
Date: Thu, 23 May 96 22:33:51 PDT From: eboyd@shentel.net Salad: Peel and slice the papayas and avocados. Dip or sprinkle with lemon juice. Arrange on lettuce-lined salad plates. Drizzle dressing over and sprinkle with nuts. Honey Mustard Dressing: Blend vegetable oil, cider vinegar, salt, pepper, honey and mustard. Keep in a closed jar. Nutrition information per serving: 366 calories, 30 gram fat, 6 mg cholesterol, 100 mg sodium. Chicago Tribune 12/16/93. Posted on MealMaster Recipes List, Digest #145, 26 May 1996
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Nutrition (calculated from recipe ingredients)
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Calories: 510
Calories From Fat: 380
Total Fat: 44g
Cholesterol: 0mg
Sodium: 465.3mg
Potassium: 693.4mg
Carbohydrates: 30.4g
Fiber: 8.6g
Sugar: 18.3g
Protein: 4.8g