CRANBERRY-AVOCADO SALAD
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
755Calories
10 gProtein
63 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein10 g
Carbohydrates63 g
Fiber33 g
Sugars25 g
Total Fat59 g
Saturated Fat8.6 g
Monounsaturated Fat39 g
Polyunsaturated Fat7.3 g
Omega-30.4 g
Cholesterol0 mg
Sodium2361 mg
Potassium2385 mg
Calcium145 mg
Iron2.5 mg
Magnesium141 mg
Phosphorus242 mg
Zinc2.7 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C172 mg
Vitamin A54 mcg
Vitamin E8.7 mg
Vitamin K84 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.6 mg
Folate398 mcg
Choline77 mg
Caffeine0 mg
Water513 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 55. The excerpt below is the record exactly as published.
CRANBERRY-AVOCADO SALAD Peel and remove pits from 2 medium sized avacados and sprinkle with salb and lemon juice. Place avacado halves on crisp greens and fill with well- chilled cranberry balls and orange sections
Cook this with the app: pantry check, scaling, and the assistant.