RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Categories Salad Potato Side Fourth of July Picnic Green Bean Fortified Wine Summer Shallot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
- Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD WITH ROSEMARY VINAIGRETTE
Steps:
- Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.
COLD GREEN BEAN SALAD WITH MANGO AND RED PEPPERS
This cold and crunchy green bean and mango salad is made with just a few ingredients but packs a punch when it comes to flavor. Its freshness from the beans and sweetness from the mangoes is a perfect combination. Enjoy the salad as a side with oven-roasted or honey-mustard chicken thighs.
Provided by Aroma and Essence
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
- Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
- Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
- Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
- Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 40 g, Cholesterol 14 mg, Fat 18.9 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 4.5 g, Sodium 253.4 mg, Sugar 25.8 g
GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE
Categories Salad Blender Olive Onion Potato Side Roast Vegetarian Rosemary Green Bean Summer Vegan Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.
"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.
RED-AND-GREEN SALAD WITH CRANBERRY VINAIGRETTE
Dried cranberries add not just flavor, but lots of color, to this bed of salad greens.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Tear frisee and red-leaf lettuce into bite-size pieces; combine with spinach in a large bowl. Set aside.
- In a blender, combine cranberries, vinegar, lime juice, sugar, salt, and oil; puree until mixture is smooth.
- Sprinkle dried cranberries over salad greens in bowl; toss to combine. Divide salad among serving plates. Using a vegetable peeler to shave thin slices, divide cheese among individual salads. Serve with cranberry vinaigrette on the side.
Nutrition Facts : Calories 140 g, Cholesterol 5 g, Fat 9 g, Fiber 2 g, Protein 3 g, Sodium 192 g
GRILLED GREEN BEAN SALAD WITH RED ONIONS AND TOMATOES
Categories Salad Food Processor Bean Garlic Onion Tomato Side Fourth of July Vegetarian Backyard BBQ Summer Grill/Barbecue Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool. Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
- Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
- Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.
ROASTED GREEN BEAN, RED ONION, AND BEET SALAD
Categories Salad Bean Onion Vegetable Side Roast Vinegar Green Bean Beet Summer Thyme Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat.
- Spray 2 large rimmed baking sheets with nonstick spray. Divide onion wedges between prepared baking sheets. Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.
- Divide green beans between same baking sheets. Drizzle beans with remaining 2 tablespoons olive oil, 1/4 cup water, and 2 teaspoons thyme. Sprinkle with salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes. Transfer to bowl with onions. (Beets, onions, and green beans can be prepared 2 hours ahead. Let stand at room temperature.)
- Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.
RED, WHITE, AND BLUE (BERRY) GREEN SALAD
This recipe is more about assembly than actual cooking. (I mostly wanted to post my pics, which are pretty!) I had store-bought Romaine and Aerogarden -grown mixed greens, as well as strawberries and blueberries, needing to be eaten, so I made this salad (a variation of the usual strawberry-feta salads). I also put Recipe#49956 on it, but any bottled raspberry vinegrette will work. Also, it would be good with sliced chicken, avocado, onion, etc on top, or made with spinach. Feel free to enjoy it on the 4th, or any day!
Provided by Belinda in Austin
Categories Strawberry
Time 5m
Yield 1 salad, 1 serving(s)
Number Of Ingredients 6
Steps:
- Lay the greens on the plate.
- Pile the feta and walnuts in the middle of the greens.
- Scatter the strawberries and blueberries on top.
- Serve with the dressing on the side, and not until ready to eat (it wilts the salad).
- Enjoy!
Nutrition Facts : Calories 229.6, Fat 17.6, SaturatedFat 6.5, Cholesterol 33.4, Sodium 419.6, Carbohydrate 12.6, Fiber 2.8, Sugar 7.9, Protein 8.1
BROWN RICE AND BARLEY SALAD WITH SPROUTED RED LENTILS AND GREEN BEANS
This hearty salad, dressed with a creamy, spicy dressing, can be made with a number of different grains. I've been making iterations of this hearty whole grain salad tossed with a creamy, curry-spiced dressing since my earliest days of vegetarian cooking. My choice of grains for this version was a function of what I found in my pantry and my refrigerator: -- enough brown rice and barley to combine for a salad but not enough for a more substantial dish. Farro or spelt would also work. The split red lentils, soaked just long enough to soften and begin to sprout, contribute color and texture along with their grassy flavor. Tossing the grains with lemon juice while they're still warm intensifies the flavors in the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Yield Serves 6
Number Of Ingredients 20
Steps:
- To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley. Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes - not the 10 minutes that the package says to cook it). Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid. Let sit for 10 minutes or longer.
- While barley is cooking, cook rice in another saucepan. Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil. Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice. Turn off heat, cover pot with a dish towel and return lid. Let sit for 10 minutes or longer.
- Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice. Allow to cool if desired.
- Make dressing. In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil. The mixture should be creamy. Taste and adjust salt.
- Combine all of the salad ingredients except the nigella seeds and toss with dressing. Transfer to a platter, a salad bowl or individual plates. Sprinkle nigella seeds over each serving.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 6 grams
GREEN BEAN AND RED ONION SALAD WITH WARM CIDER VINAIGRETTE
Categories Mustard Onion Side Green Bean Summer Lettuce Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
- Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat.
GREEN BEAN AND RED PEPPER SALAD
Steps:
- Trim the ends off the beans. Remove the strings if any.
- Bring to a boil enough water to cover the beans. Add the beans and, when the water returns to a boil, cook until tender, about 8 minutes. Do not overcook. Drain well and put them in a salad bowl.
- Preheat broiler.
- Place the pepper under the broiler, and cook it on all sides until the entire skin is well charred. When cool enough to handle, split it in half. Remove and discard the seeds and veins. Pull off the charred skin, and cut the pepper into strips about 1/4-inch wide. Add them to the beans. Add the onion.
- Place the mustard, vinegar, cumin, salt and pepper in a small mixing bowl. Start stirring with a wire whisk, and gradually add the oil. Blend well.
- Add the dressing to the bean mixture. Stir and blend well.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 439 milligrams, Sugar 6 grams, TransFat 0 grams
THAI RED RICE AND FRENCH GREEN LENTIL SALAD
Thai red rice and French green lentils, both full of nutrition, make for a healthy salad with a crunchy texture and nutty yet delicate flavor. This salad is great on its own but really shines when accompanied with spicy dishes. The rice is full of B vitamins and the lentils are packed full of vitamins and minerals; this salad is as good for you as it is delicious!
Provided by Buckwheat Queen
Categories Salad
Time 2h5m
Yield 8
Number Of Ingredients 10
Steps:
- Soak red rice in a bowl of fresh water for 30 minutes. Soak lentils in fresh water in a separate bowl for 30 minutes. Drain both rice and lentils into separate pots.
- Add 3 cups of water and 1/2 teaspoon salt to the pot of rice and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until water has been absorbed and rice is tender, but not soft, about 20 minutes.
- Add 3 cups of water, 1/2 teaspoon salt, and bay leaf to the pot of lentils and bring to a boil over medium-high heat. Boil lentils for 15 minutes. Add peas, reduce heat, and simmer until the water has been absorbed or the legumes are tender, not soft, 5 to 10 minutes more.
- Drain rice and lentils; discard bay leaf. Transfer to a large serving bowl and allow to cool slightly. Mix in oil, almonds, parsley, and lime juice. Gently fold the ingredients until they are evenly combined. Allow to rest either at room temperature or in the refrigerator before serving, about 1 hour.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 36.1 g, Fat 17.1 g, Fiber 5 g, Protein 8.8 g, SaturatedFat 2.2 g, Sodium 300.6 mg, Sugar 0.8 g
GREEN BEAN AND RED ONION SALAD WITH RADISH DRESSING
Provided by Betty Rosbottom
Categories Salad Bean Leafy Green Side Quick & Easy Radish Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Place 5 radishes in processor. Add oil, vinegar, mustard and garlic; process until thick dressing forms. Season with salt and pepper. Transfer to small bowl. Can be made 1 day ahead. Cover; chill. Bring just to room temperature before using.)
- Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain beans and rinse under cold water. Drain. Pat dry with paper towels. Wrap in kitchen towels and place in plastic bag. Chill until cold, at least 1 hour and up to 1 day.
- Place beans, mixed greens and onion in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Garnish with sliced radishes, if desired.
GREEN BEAN AND RADICCHIO SALAD WITH ROASTED BEETS AND BALSAMIC RED ONIONS
Categories Salad Onion Appetizer Roast Vegetarian Green Bean Beet Fall Vegan Shallot Boil Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl. Add just enough water to cover. Season generously with salt and pepper. Cover and chill overnight. (Can be prepared 3 days ahead.)
- Preheat oven to 350°F. Place large piece of foil on baking sheet. Place beets in center of foil. Drizzle beets with 1 tablespoon oil and 2 tablespoons water. Top with another piece of foil; crimp edges to seal tightly. Roast beets until tender when pierced with fork, about 1 hour 15 minutes. Cool completely.
- Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Rinse under cold water to cool. Drain and pat dry.
- Whisk remaining 6 tablespoons balsamic vinegar, 1/2 cup oil, shallots, and thyme in small bowl to blend. Season dressing with salt and pepper. (Beets, beans, and dressing can be made 1 day ahead. Cover separately and refrigerate.)
- Peel and cut beets into 1/4-inch-thick slices. Arrange large radicchio leaves over very large platter to cover (reserve small leaves for another use). Drain red onions; scatter over radicchio. Arrange beans over onions. Arrange beet slices decoratively over beans. Pour dressing over salad and serve.
PASTA SALAD WITH GREEN PEAS, RED PEPPERS, AND CHEDDAR
Categories Salad Pasta Pepper Vegetarian Salad Dressing Cheddar Pea Vegan
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook the pasta in plenty of rapidly simmering water until al dente. When the pasta is almost done, add the peas and cook briefly. Drain and rinse until cool, then drain well again.
- Toss the pasta and peas with the remaining ingredients. Serve at once.
- menu suggestions
- I love this with Red and Green Cashew Butter Wraps (page 153).
- This is also a great companion to veggie burgers with all the fixings-lettuce, tomato, vegan mayonnaise, and mustard-for a carefree meal.
- nutrition information
- Calories: 350
- Total Fat: 17g
- Protein: 8g
- Carbohydrates: 40g
- Fiber: 5.5g
- Sodium: 350mg
RED AND GREEN CABBAGE SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut away and discard the core of both the green and red cabbage. Cut away the tough bottom or center portions of the outer leaves.
- Shred the cabbage pieces as finely as possible. There should be about 4 cups of each color.
- Put the mustard and vinegar in a mixing bowl large enough to hold all the cabbage shreds. Start beating with a wire whisk. Add the oil or oils while beating with the whisk. Stir in the shallots and add salt and pepper to taste.
- Meanwhile, bring enough water to the boil to cover the cabbage when it is added. Add the cabbage and bring to a full rolling boil. Drain immediately. Empty the cabbage into a clean towel or cheesecloth, and when it is cool enough to handle, press to extract as much liquid as possible. Add the cabbage to the mixing bowl with the sauce. Toss to blend. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 467 milligrams, Sugar 5 grams, TransFat 0 grams
GREEN BEANS AND SWEET RED BELL PEPPER SALAD
From a Caribbean/Central American/Mexican cookbook by the Hermes Publishing House. Use crisp and fresh vegetables-this is not the recipe to use up older vegetables from the back of your frig. If fresh, good quality green beans are unavailable, use a top quality frozen brand.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the salad dressing by combining the red wine vinegar with the salt and pepper. Gradually whisk in the olive oil. Best prepared 2-3 hours in advance to allow the ingredients to marinate.
- Cook the green beans until tender crisp and green beans are still brightly colored. To halt cooking, rinse and drain immediately under cold water. Set aside.
- Combine the green beans in a mixing bowl with the diced bell peppers, green onions, and serrano chile.
- Pour the marinated salad dressing over the vegetables and toss lightly to coat.
- Line a large serving platter with the chopped lettuce then arrange the vegetables on top. Garnish with the sliced green onions and the sliced red onions.
Nutrition Facts : Calories 325.8, Fat 30.1, SaturatedFat 4.2, Sodium 282.4, Carbohydrate 14.8, Fiber 6.1, Sugar 6.6, Protein 3.5
GREEN BEAN, ROASTED RED PEPPER, AND MANGO SALAD
Steps:
- Trim the green beans of their tips and tails and cut into 1 1/2 inch pieces, on the diagonal. Drop the beans into a pot of boiling salted water and cook until just crisp tender. Drain and plunge the beans into an ice bath to stop the cooking. Peel and slice the mango into pieces about the same size as the green beans Roast the red bell pepper, removing the peel and seeds. Cut the pepper into about the same size as the green beans. Remove the stem from the jalapeno pepper, remove the seeds and membranes, and mince the jalapeno finely. Combine the beans, mango, jalapeno pepper and roasted red pepper and mix lightly. Combine the dressing ingredients in a jar and shake well to combine. Taste and adjust for salt. Dress the salad with the dressing. Sprinkle toasted sesame seeds over and serve.
RED BEAN AND GREEN BEAN SALAD
The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador. I also tested it with canned beans; of course I liked the Salvadoran red beans better, but not having them shouldn't deter you from making this substantial salad.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h45m
Yield 4 generous servings
Number Of Ingredients 17
Steps:
- Drain the beans, rinse and place in a heavy saucepan with the onion, the crushed whole cloves of garlic, the bay leaf and enough water to cover by 2 inches. Bring to a boil, reduce the heat and simmer for 30 minutes. Add salt to taste and continue to simmer for an hour to an hour and a half more, until the beans are tender but intact. Turn off the heat and allow to sit for 30 minutes. Remove and discard the onion, garlic cloves and bay leaf. Place a strainer over a bowl and drain the beans. Transfer the beans to a salad bowl.
- While the beans are simmering, blanch the green beans in salted boiling water for 3 to 4 minutes, or steam them. They should be tender but still have some snap to them. Cut into 2- or 3-inch pieces.
- Toss together the red beans and the herbs. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, olive oil and 3 tablespoons broth from the beans (or yogurt, if you used canned beans). If you have time, allow the mixture to marinate, in or out of the refrigerator, for 30 minutes before adding the green beans and serving. Add the green beans and toss again just before serving.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 435 milligrams, Sugar 6 grams, TransFat 0 grams
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