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RECIPES:
SIDE
DISHES -
VEGETABLES AND OTHER...
Spring Vegetable Medley
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Spring
Vegetable Medley |
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Nice flavors of
spring...
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6
ounces |
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trimmed baby carrots, peeled |
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1
lb |
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asparagus, trimmed, cut into 4-inch
lengths |
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1
large |
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fennel bulb, thinly sliced |
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8
ounces |
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sugar snap peas, stringed |
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2
Tbs |
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olive oil |
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1
Tbs |
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chopped fresh tarragon |
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Bring large
pot of water to boil. Add carrots and cook 1
minute. Add asparagus, fennel and peas; cook
until all are crisp tender, about 2 minutes
longer. Drain vegetables. Return to pot. Add oil
and tarragon and toss to coat. Season with salt
and pepper. |
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Servings: 6 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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109.89 |
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Calories From Fat (39%) |
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43.10 |
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% Daily Value |
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Total Fat
4.91g |
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8% |
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Saturated Fat 0.69g |
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3% |
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Cholesterol
0.00mg |
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0% |
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Sodium
46.43mg |
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2% |
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Potassium
497.80mg |
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14% |
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Carbohydrates
13.98g |
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5% |
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Dietary Fiber 5.29g |
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21% |
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Sugar 4.91g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
8.69g |
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Protein
4.56g |
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9% |
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Recipe Source |
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Bon Appetit |
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