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Ingredientes
- 2 cups couscous, cooked
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 lb asparagus, trimmed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup crumbled goat cheese
- Vinaigrette
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped shallots
- 1 teaspoon dried thyme
- 1 ½ teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon pepper
- ¼ teaspoon salt
- 2 cloves garlic, minced
- ¼ cup olive oil
View Full Recipe at Julies Eats and Treats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1202g | |
| Calories 1437 | |
| Calories from Fat 832 | 58% |
| Total Fat 94.38g | 118% |
| Saturated Fat 26.98g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 2317mg | 97% |
| Potassium 1821mg | 52% |
| Total Carbs 108.79g | 29% |
| Dietary Fiber 14.8g | 49% |
| Sugars 19.15g | 13% |
| Protein 45.06g | 72% |
