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Suggest a better descriptionArrange the lettuce in a bowl with the sprouts, apples, tomatoes, and olives. Mash the anchovies to a paste with the salt. Heat a skillet very hot and add the paste. Stir for 30 seconds and put the paste in a warm bowl. Add the garlic, mustard, salt, pepper and vinegar. Beat to blend. Add parsley. Drizzle oil in slowly to form a smooth sauce. Pour over the salad. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnauds Restaurant, New Orleans
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 77 | ||
Calories from Fat: 54 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 1mg | 0 % | |
Sodium 678.6mg | 23 % | |
Potassium 209.4mg | 6 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 3.1g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 77
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