Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
348
Calories
25g
Protein
16g
Fat
25g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Water | not in our table | 0 |
| Chestnut | 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 head lettuce, chopped in small bite sized pieces
- 1 cup diced celery
- 1 pkg. frozen peas, defrosted but not cooked (10 oz)
- 1 can sliced water chestnuts (6 oz)
- 1 Bermuda onion, sliced thin in rings
- Parmesan cheese
- crisp bacon, crumbled
- 1 hard boiled egg, finely chopped
- =
Directions
1
Place in layers in salad bowl lettuce, celery, peas, water chestnuts, and bermuda onion.
2
Prepare dressing.
3
Scraped dressing over top and be sure it covers so no air can get in! then sprinkle with cheese, bacon and egg.
4
Place in refrigerator for 24 hours.
5
Any combination of vegetables can be used, but always use celery and water chestnuts.
Recipe sourced from
fandom