Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
418
Calories
16g
Protein
15g
Fat
59g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salad Dressing | 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
- 6 medium red Maine potatoes, cubed
- 3/4 cup diced celery
- 1 1/2 cup broccoli florets
- 3/4 cup green beans (blanched)
- 1/2 cup cauliflower
- 1/2 cup red pepper
- Dressing:
- 1/4 cup fat free Italian salad dressing
- 1/2 cup low fat mayonnaise
- 2 tsp. fat free dry ranch dressing
- pepper
Directions
1
Cook potatoes - cool, add all other ingredients. Cover and chill. Makes 10 servings.
2
Category:New England Recipes
3
Category:New England Salads
Recipe sourced from
fandom