Salmon and Roasted Vegetable Salad Recipe Australian recipe Breakfast- LateChef.com
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Australian Recipe

Appetizer

Serves 1
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Short Description

From EatingWell: January/February 2010 They only call for 6 cups of root vegetables, but I included the amounts and type of root vegetables that I used to make the salad. I used canned as this is what the recipe called for, but next time I think I'll cook fresh salmon alongside the vegetables. NUTRITION Per serving: 314 calories; 12 g fat (2 g sat, 8 g mono); 24 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 21 g protein; 7 g fiber; 708 mg sodium; 1010 mg potassium. Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (60% dv), Folate (53% dv), Potassium (29% dv), Magnesium (24% dv), Iron (22% dv), source of omega-3s. 1 1/2 Carbohydrate Serving Exchanges: 2 starch, 1 vegetable, 2 1/2 lean meat, 2 fat


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