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1 servings
suggest servings
| 1 | cup | pecans | raw |
| 1 | cup | walnuts | raw |
| 1 | cup | sunflower seeds | raw |
| 3/4 | cup | onions | chopped |
| 2 | tablespoons | seasonings | |
| 2 1/3 | cups | water | bottled |
| 1/2 | cup | cilantro | fresh, chopped |
| 1/4 | cup | parsley leaves | fresh, chopped |
| 1/2 | cup | carrots | grated |
| 1/2 | cup | zucchini | grated |
| 1/2 | cup | sweet red bell peppers | diced |
| 1 | x | lettuce | leaves |
Place nuts, sunflower seeds, onions, Spike seasoning, and water in food processor, and process 25 to 30 seconds.
Pour mixture into medium-sized bowl.
Stir in next 5 ingredients, and chill 1 to 2 hours. Serve in bell pepper cups on bed of lettuce surrounded by cucumber and zucchini slices, celery, carrot and jicama sticks.
| % Daily Value* | |
| Total Fat 224.0g | 345% |
| Saturated Fat 19.0g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 90mg | 4% |
| Total Carbohydrate 79.0g | 26% |
| Dietary Fiber 40.0g | 162% |
| Sugars 22.0g | |
| Protein 77.0g | 153% |
| Vitamin A | 266% | Vitamin C | 239% | |
| Calcium | 42% | Iron | 102% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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