Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
310
Calories
21g
Protein
15g
Fat
25g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- =
- 4 cups iceberg lettuce
- 1 cup mushrooms -- sliced 1/8" thick
- 1 cup snow peas
- 1 cup carrots -- sliced 1/4" thick
- 3 hard-boiled eggs -- sliced
- 1/2 cup Cheddar cheese -- grated
- 3/4 cup mayonnaise
- 1 1/2 teaspoons lemon juice
- 1/2 cup Cheddar cheese -- grated
- =
Directions
1
Place lettuce in bottom of an 8" diameter serving bowl. Layer mushrooms on top. Then layer peas and carrots . Arrange egg slices and bacon over vegetables. Top with 1/2 cup cheddar cheese; set aside.
2
In a small mixing bowl, combine mayonnaise and lemon juice. Spread mixture over top of salad, "sealing" to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 24 hours. Before serving, toss to coat the vegetables.
Recipe sourced from
fandom