* Exported from MasterCook *

CHEF’S SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :xx 5-10G Low Carb Salad-Meat/Seafood Combo
Zold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lettuce
washed,drained and dried
1 green pepper -- sliced
2 stalks celery
cut in 25mm 1" pieces
1 cucumber -- sliced
1 bunch radishes -- sliced
2 lg tomatoes -- cut into wedges
4 hard-boiled eggs
2 slices ham -- cut in to strips
use (turkey, chicken, ham, tongue, beef)
1 slice Swiss cheese -- cut in strips
- FRENCH DRESSING-
3/4 cup olive oil -- or salad oil
1/4 cup vinegar
2 tbsp lemon Juice
1 tsp salt
1/2 tsp dry mustard
1/2 tsp paprika

0. Dressing: Combine ingredients and shake well in a screw top jar. Refrigerate for at least 2 hours. Shake well before using.
1. In a large salad bowl place the lettuce, green pepper, celery, cucumber, radishes and tomatoes.
2. Arrange eggs, meat and cheese on top of vegetables.
3. Pour French Dressing or dressing of your choice over the salad.

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Per Serving (excluding unknown items): 472 Calories; 41g Fat (76.9% calories from fat); 19g Protein; 9g Carbohydrate; 2g Dietary Fiber; 184mg Cholesterol; 1056mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony @carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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