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Back to Proteins
From my mother's kitchen drawer recipe collection. You can lighten up the cholesterol and fat load by substituting
low tat Cheddar cheese or part skim mozzarella. The substitution trims about 45 calories, 4.5 g fat and 4
g saturated fat, 15 mg cholesterol and about 50 mg sodium per serving.
Ingredients:
4 hard cooked eggs, peeled
1 can, about 8 ounces, diced beets, drained and rinsed
1 medium sized Granny Snith type apple, cored and chopped
1/2 cup diced Cheddar cheese
1/3 cup sliced green onion
1/4 cup hulled sunflower seeds, unsalted
1/3 cup bottled Dijon vinaigrette
1/4 cup chopped fresh parsley
1.4 tsp pepper
Lettuce leaves
Procedure:
Coarsely chop eggs into a medium size bowl. Add remaining ingredients, reserving the lettuce leaves, and gently combine
until well mixed. Place lettuce leaves on each serving plate and top with salad.
Serving Size: 1/4 of recipe 227 calories, 13 g protein, 12 g carbohydrate, 15 g fat, 267
mg cholesterol, 253 mg sodium
4 servings
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