Oreo Cookie Salad - Vegetarian

Nutrition Facts
Serving Size 3 oz
Calories 209
    Calories from Fat 8.4

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 9.4g
23%
Tot. Carb. 29.3g
23%
  Sat. Fat 6.5g
24%
  Dietary Fiber 0.4g
1%
  Trans Fat 0g
 
  Sugars 40.6g
 
Cholesterol 3mg
 
Protein 2g
 
Sodium 557.1mg
37%
 
 
Protein   4%
  • Carbohydrates   23%
  • Total Sugars  
  • Fat   23%
    • Vitamin D - mcg   0%
  • Added Sugar   17%
  • Calories   9%
  • Sodium   37%
    • Calcium   4%
  • Iron   5%
  • Potassium   2%
    • INGREDIENTS:  2% MILK (reduced fat milk with vitamin A palmitate and vitamin D3 added), OREO COOKIE CRUMBS (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate {vitamin B1}, riboflavin {vitamin B2}, folic acid), sugar, palm and/or canola oil, cocoa (processed with alkali), high fructose corn syrup, leavening (baking soda and/or calcium phosphate), salt, soy lecithin, chocolate, artificial flavor), WHIPPED TOPPING (water, high fructose corn syrup, hydrogenated vegetable oil (palm, palm kernel, coconut and/or cottonseed), contains less than 2% of the following: sodium caseinate (a milk derivative), dextrose, artificial flavor, polysorbate 60, sorbitan monostearate, guar gum, xanthan gum, colored with turmeric and annatto extracts), VANILLA PUDDING (sugar, modified cornstarch, dextrose, contains less than 2% of tetrasodium pyrophosphate and disodium phosphate (for thickening), mono- and diglycerides, salt, artificial color, calcium sulfate, xanthan gum, artificial flavor, yellow 5, yellow 6, BHA (preserves freshness))
    ALLERGENS:  Milk, Wheat, Soybeans
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.