Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
630
Calories
61g
Protein
31g
Fat
25g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Spinach | 1 cup raw (30g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
| 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
- =
- 1 head of lettuce
- (or 2 bunches of spinach)
- 1 1/4 cup frozen peas
- 8 oz grated low-fat cheddar or
- -monterey jack cheese
- 1/2 cup crumbled turkey bacon
- 4 scallions, finely chopped
- 2 hard boiled eggs, sliced
- 1/2 cup sliced water chestnuts
- vinagrette salad dressing
- =
Directions
1
Wash lettuce or spinach, tear into bite size pieces. Steam peas until just tender. Using a large, clear salad bowl, layer the ingredients in the order presented. Repeat until all ingredients are used up, saving the sliced egg for the top of the salad. Chill. Serve with dressing on the side.
Recipe sourced from
fandom