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Fiddlehead Salad

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Submitted by Gnitu

YIELD

6 servings

PREP

15 min

COOK

0 min

READY

4 hrs

Ingredients

20 578
OUNCES ML/G FIDDLEHEAD
frozen *
5 75
TABLESPOONS ML WHITE WINE VINEGAR
¼ 1.3
TEASPOON ML WORCESTERSHIRE SAUCE
2 2
DROPS DROPS RED HOT PEPPER SAUCE *
12 1.8E+2
TABLESPOONS ML OLIVE OIL

Directions

Thaw fiddleheads and mix with the vinegar and the two sauces and salt and pepper to taste.

Let marinate in fridge for 4 to 8 hours.

Add oil and onions before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 235 100% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 2% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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