Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Blue Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Malt | not in our table | 0 |
| Water | not in our table | 0 |
| Salad | not in our table | 0 |
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
- =
- 1/2 cup mayonnaise (regular or low-fat)
- 2 tablespoons malt vinegar or white wine vinegar
- 2 teaspoons fresh tarragon, chopped (or 3/4 teaspoon dried)
- 1 teaspoon whole grain Dijon mustard
- 2 teaspoons water
- 4 cups Boston or Bibb lettuce, torn
- 4 cups salad bar ingredients (sliced pickled beets, cucumber, diced tomatoes, chopped celery, shredded cabbage, sliced onions)
- 2 hard-boiled eggs, peeled and sliced
- 4 oz cheddar and/or blue cheese, cut into wedges
- =
Directions
In a bowl, whisk to blend mayonnaise, vinegar, terragon and Dijon mustard. Add in enough water to make dressing thin enough to pour. Season with salt and pepper. Arrange lettuce on a platter. Arrange salad bar ingredients over the lettuce. Place sliced hard-boiled eggs on top of the salad bar ingrdients. Drizzle dressing over salad. Arrange cheese wedges around the edge of platter and serve.