Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
190
Calories
10g
Protein
6g
Fat
25g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Beet | 1/2 cup (85g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 eggs
- 1/2 head iceberg lettuce, julienned
- 1/2 yellow bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 (15 ounce) can sliced pickled beet, julienned
- 1 small cucumber, shredded
- 2 large carrots, shredded
- 8 tablespoons thousand island dressing
- =
Directions
1
Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel and chop.
2
Combine the lettuce, bell peppers, beets, egg, cucumber and carrots in a large bowl, or in individual bowls. Toss, and serve the dressing on the side.
Recipe sourced from
fandom