Bait and Tackle Salad Recipe

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Bait and Tackle Salad
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  1. In a large bowl, combine the tomatoes, zucchini, yellow squash and cilantro. In a blender, combine the vinegar, sugar, mustard, salt and pepper. White processing, gradually add oil. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 20 minutes. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 81.19 Kcal (340 kJ)
Calories from fat 42.32 Kcal
% Daily Value*
Total Fat 4.7g 7%
Sodium 108.2mg 5%
Potassium 82.59mg 2%
Total Carbs 9.4g 3%
Sugars 8.84g 35%
Dietary Fiber 0.38g 2%
Protein 0.46g 1%
Vitamin C 2.6mg 4%
Iron 0.1mg 0%
Calcium 6.7mg 1%
Amount Per 100 g
Calories 143.36 Kcal (600 kJ)
Calories from fat 74.73 Kcal
% Daily Value*
Total Fat 8.3g 7%
Sodium 191.05mg 5%
Potassium 145.84mg 2%
Total Carbs 16.6g 3%
Sugars 15.6g 35%
Dietary Fiber 0.68g 2%
Protein 0.81g 1%
Vitamin C 4.7mg 4%
Iron 0.1mg 0%
Calcium 11.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
  • 2

Good Points

  • saturated fat free,
  • cholesterol free

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