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Vegetables In Salsa Verde

Nutrition per serving    (USDA % daily values)
CAL
450
FAT
80%
CHOL
56%
SOD
13%

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Ingredients for 2 servings

1 large boiling potato

1 carrot

1 zucchini

1 large egg

1/3 cup flat-leafed parsley leaves

1 small garlic clove

1 small shallot

2 small pimiento-stuffed green olives

1 tablespoon fresh lemon juice

1 teaspoon drained capers

1/8 teaspoon anchovy paste

3 tablespoons extra-virgin olive oil

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