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Seafood Louie Salad

10.2 ozUPC: 0082676687132
Located in DELI/BAKE
$5.00 discounted from $6.00
Purchase Options:Pickup

Product Information

    Nutrition Facts
    servings per container
    Serving size1 Cup (100g)
    Amount per serving
    Calories100
    % Daily value*
    Total Fat7g9%
    Saturated Fat1g5%
    Trans Fat0g
    Cholesterol15mg5%
    Sodium270mg12%
    Total Carbohydrate7g3%
    Dietary Fiber1g4%
    Sugar3g
    Added Sugar2g4%
    Protein3g
    Calcium20mg2%
    Iron0.5mg2%
    Potassium170mg4%
    Vitamin D0.1mcg0%
    *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients
    SEAFOOD LOUIE SALAD CONTAINS EGG, FISH (ALASKA POLLOCK AND/OR PACIFIC WHITING), SHELLFISH (SHRIMP), WHEAT. INGREDIENTS: Lettuce, Thousand Island Dressing (Vegetable Oil [Canola And/Or Soybean Oil], Water, Sweet Relish [Cucumbers, Sugar, Vinegar, Salt, Mustard Seed, Xanthan Gum, Celery Seed, Dried Bell Pepper, Natural Flavor, Turmeric, Dried Onion], Sugar, Tomato Paste, Egg Yolk, Distilled Vinegar, Less Than 2% Of Onion, Salt, Xanthan Gum, Natural Flavor, Ground Mustard, Dried Green Onion), Imitation Crab Flakes (Fish Protein [Alaska Pollock And/Or Pacific Whiting], Water, Sugar, Soybean Oil, Wheat Starch, Egg Whites, Contains 2% Or Less Of: Potato Starch, Salt, Sorbitol, Artificial Crab Flavor, Modified Food Starch, Carrageenan, Sodium Tripolyphosphate, Tetrasodium Pyrophosphate, Carmine, Paprika Oleoresin), Tomato, Cucumber, Fully Cooked Shrimp (Shrimp, Water, Salt, Sodium Tripolyphosphate [To Retain Moisture]), Lemon, Cabbage, Carrot.

    Allergen Info
    Contains Wheat and Their Derivatives,Eggs and their derivates,Fish and their derivates,Shellfish and its Derivatives,Shrimp and its Derivatives.

    Disclaimer
    Actual product packaging and materials may contain additional and/or different ingredient, nutritional, or proper usage information than the information displayed on our website. ...

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