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    You are in: Home / Recipes / Crunchy Asian Salad Recipe
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    Crunchy Asian Salad

    Average Rating:

    1 Total Reviews

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    • on April 11, 2010

      We loved the fresh ingredients that make up this salad! You do need to eat it right away though, as it didn't hold up for DH when he got home from work. I'll be sure not to add in the dressing if we can't all eat together next time. ;) The only changes I'd make are to replace the balsamic vinegar with either an apple cider or rice wine vinegar. I thought the balsamic was overpowering and didn't allow the other ingredients to shine. I used both green and purple cabbage with chicken as the meat, but otherwise made as directed. Thanks for sharing, DSimone! Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0

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    Nutritional Facts for Crunchy Asian Salad

    Serving Size: 1 (749 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1556.4
     
    Calories from Fat 1125
    72%
    Total Fat 125.1 g
    192%
    Saturated Fat 17.5 g
    87%
    Cholesterol 93.5 mg
    31%
    Sodium 1688.2 mg
    70%
    Total Carbohydrate 71.0 g
    23%
    Dietary Fiber 10.8 g
    43%
    Sugars 45.9 g
    183%
    Protein 47.5 g
    95%

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