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Kens Steak House Dressing Italian with Aged Romano - 16 Fl. Oz.
- Aged Romano cheese infuses this classic Italian dressing with bold flavor
- The dressing of choice for any meal with pasta, and a great marinade
- Delicious over roasted vegetables; enhances deli sandwiches and wraps
- Gluten Free
- A Family Owned Company
The bold flavor of grated aged Romano elevates this Italian dressing. Fused perfectly with visible bits of garlic, onion, and spice, the result is flavor you can see and taste. The go-to choice when serving spaghetti, garlic bread, and green salad. Delicious drizzled over grilled vegetables. Gives homemade pasta sauces and salads the authentic Italian taste everyone loves – and it's a great gluten-free marinade too.
Nutrition Facts | ||
| ||
Amount per serving Calories120 | ||
% Daily Value*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. | ||
Total Fat of 12 Grams daily value 15 percentincludes Saturated Fat of 1 Grams daily value5percent, includes Trans Fat of 0 Grams daily value0percent, includes Polyunsaturated Fat of 0 Grams includes Monounsaturated Fat of 0 Grams | ||
Cholesterol 0 Milligrams daily value0percent, | ||
Sodium 290 Milligrams daily value13percent, | ||
Total Carbohydrate of 1 Grams daily value 0 percentincludes Dietary Fiber of 0 Grams daily value0percent, includes Total Sugars of 1 Grams daily value0percent, includes 1 Grams of Added Sugars and daily value of 2percent | ||
Protein 0 Grams daily value0percent, | ||
Vitamin D 0 Micrograms Daily Value 0% | ||
Calcium 0 Milligrams Daily Value 0% | ||
Iron 0 Milligrams Daily Value 0% | ||
Potassium 0 Milligrams Daily Value 0% | ||
* 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. |
Contains milk.
Shake well. Refrigerate after opening. Cut along perforation. Best when purchased by date on label.
Ken’s Foods, Inc.
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