Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup SPLENDA Granular
- 1 tablespoon finely chopped onion
- 1/4 cup white distilled vinegar
- 2 tablespoons purchased real bacon bits
- 3 cups thinly sliced cabbage
- 1/2 cup thinly sliced celery
Directions
In a small bowl, combine SPLENDA, onion, and vinegar. Pour into a
large skillet sprayed with butter-flavored cooking spray. Stir in
bacon bits. Add cabbage and celery. Mix gently to combine. Cook over
medium heat for 5 minutes, stirring often. Serve at once.
Each serving equal HE: 1 Vegetable . l8 Optional Calories 41
Calories. 1 gm Fat. 2 gm Protein.6 gm Carbohydrate . 150 mg Sodium.
38 mg Calcium . 2 gm Fiber DIABETIC EXCHANGES: 1 Vegetable
This recipe for Pennsylvania Hot Slaw serves/makes 4
http://www.cdkitchen.com/recipes/recs/280/PennsylvaniaHotSlaw73066.sht