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Red pepper flakes add bite to this fresh-tasting salad. “It's extraordinarily tasty, tangy, and delightful for any season,” says Frank McReynolds from Carmichael, California.
This recipe is:
Nutritional Facts 3 cups (calculated without salad dressing) equals 347 calories, 20 g fat (8 g saturated fat), 63 mg cholesterol, 1,085 mg sodium, 21 g carbohydrate, 5 g fiber, 26 g protein.
Originally published as Chef's Salad in
Cooking for 2
Summer 2009, p47
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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