Honey Mustard Dressing

Nutrition Facts
Serving Size 1 serving
Calories 248
    Calories from Fat - - -

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 22.9g
57%
Tot. Carb. 13.4g
10%
  Sat. Fat 3.8g
14%
  Dietary Fiber 0g
0%
  Trans Fat 0g
 
  Sugars 11.4g
 
Cholesterol 19.1mg
 
Protein 1.9g
 
Sodium 343.4mg
23%
 
 
Protein   3%
  • Carbohydrates   10%
  • Total Sugars  
  • Fat   57%
  • Vitamin D - mcg   0%
  • Added Sugar  
  • Calories   10%
  • Sodium   23%
  • Calcium   0%
  • Iron   0%
  • Potassium  
  • INGREDIENTS:  HONEY MUSTARD DRESSING (soybean oil, high fructose corn syrup, Dijon mustard (distilled vinegar, water, mustard seed, salt, white wine, citric acid, turmeric, spices, tartaric acid), prepared mustard (water, distilled vinegar, mustard seed, salt), water, sugar, honey, distilled vinegar, egg yolk, contains less than 2% of natural flavor, xanthan gum with sorbic acid, sodium benzoate (a preservative), calcium disodium EDTA added to protect flavor, turmeric, annatto)
    ALLERGENS:  Eggs, Soybeans
    Note: Nutritional Values that are not available for a recipe are represented by dashes.
    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. 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.