Nutrition Facts
  Serving Size: 1 serving
Amount Per Serving
  Calories 139.2
  Total Fat 5.4 g
      Saturated Fat 1.1 g
      Polyunsaturated Fat 0.9 g
      Monounsaturated Fat 2.9 g
  Cholesterol 0.0 mg
  Sodium 305.3 mg
  Potassium 454.4 mg
  Total Carbohydrate 23.2 g
      Dietary Fiber 4.9 g
      Sugars 11.6 g
  Protein 2.7 g
  Vitamin A 46.8 %
  Vitamin B-12 0.0 %
  Vitamin B-6 9.9 %
  Vitamin C 132.1 %
  Vitamin D 0.0 %
  Vitamin E 3.0 %
  Calcium 3.0 %
  Copper 13.7 %
  Folate 9.5 %
  Iron 3.9 %
  Magnesium 8.3 %
  Manganese 8.4 %
  Niacin 5.6 %
  Pantothenic Acid     6.8 %
  Phosphorus     5.4 %
  Riboflavin 5.3 %
  Selenium 0.8 %
  Thiamin 7.0 %
  Zinc 4.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pacific Sizzle Salad

View the full Pacific Sizzle Salad Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pacific Sizzle Salad

62 calories of Avocados, Florida, (0.17 fruit without skin and seeds)

23 calories of Mangos, (0.17 fruit without refuse)

18 calories of Tangerines, (mandarin oranges), canned, (0.25 cup)

17 calories of Brown Sugar, (1 tsp packed)

7 calories of Cucumber (with peel), (0.17 cucumber (8-1/4"))

6 calories of Peppers, sweet, red, raw, sliced, (0.17 cup)

3 calories of Soy Sauce, (0.33 tbsp)

2 calories of Lime Juice, (0.25 fl oz)

1 calories of Onions, raw, (0.02 cup, chopped)

0 calories of Cilantro, raw, (0.13 tbsp)


Nutrition & Calorie Comments  

Fatastic! Great flavor. Served with jasmine rice and a soy/garlic/ginger marinated pork tenderloin. Everyone in the family (husband, 10, 8, and 6 yr old) loved it. Submitted by:
ACKCLARKE
(1/19/09)
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josephinebat10-U.S. has bottled stir-fry sauce.Try this as subs.-1/4cup lite soy sauce, 1/4 cup water, 1/4cup packed brown sugar,2 Tbsp.dark sesame oil,1 garlic clove,minced, 1 Tbsp.fresh grated ginger. Jicama is a veggie-esp. used in Mexican cooking here. Submitted by:
CLASSYCHASSIS
(7/14/08)
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To MBJoseph and others: leave the avocado pit in the bowl and it will keep the salad from turning brown. I am going to try this soon and add diced jicama for more fiber. I bet it is good along side pork chops or chicken. Submitted by:
KOALA_BEAR
(10/22/07)
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