LF: layered luncheon salad with hard boiled eggs (whites only)

[Guest guest]

poppadums are an indian flat bread. very very thin. often it's the free bread we

get at an indian restaurant. it's made from lentil flour. very popular in some

cities

right now because they are low carb. can't always find them tho! bags or boxes.

addictive flavor. earthy.

 

 

* Exported from MasterCook *

 

Layered Luncheon Salad

 

Recipe By :Harriet Roth

Serving Size : 6 Preparation Time :0:00

Categories : 2002-08-11 Salads

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups shredded romaine and red leaf lettuce

1 cup canned kidney beans -- rinsed

1 cup canned corn

1 cup diced jicama

or red radishes

or water chestnuts

1 cup defrosted frozen peas

1/4 cup finely chopped red onion

3 each extra-large egg whites -- hard cooked, chopped

1 cup thinly sliced celery

3 tablespoons chopped red pepper or pimiento

GARNISH:

6 halved cherry tomatoes

1 tablespoon chopped fresh thyme

or parsley

DRESSING:

1/2 cup nonfat plain yogurt

1 tablespoon lowfat mayonnaise

1 tablespoon no salt added tomato sauce

2 teaspoons drained sweet relish

1/8 teaspoon white pepper

 

1. Place the shredded lettuce on the bottom of a 3-quart glass souffle dish or

salad bowl and sprinkle separate layers of beans, corn, jicama, peas, red onion,

egg whites, celery, and red pepper or pimiento over the top.

 

2. Mix together the dressing ingredients and spread salad dressing mixture on

top of salad.

 

3. Garnish with tomato halves and thyme and chill in refrigerator until serving

time.

 

4. To Serve: Gently toss salad until mixture is coated lightly with dressing.

 

TIP - Jicama is a brown-skinned tuberous root vegetable with crisp white flesh.

It is best served raw as a crudite or in salads. Peel well; rinse. Cut for

salad; can be placed in lemony-ice water; drained when needed

 

TIP - hard boil whole eggs; discard yolk.

 

Per serving: 1 mg cholesterol, 0.11 gm saturated fat, 1.4 gm total fat, 3.1 gm

fiber, 132 mg sodium, 134 calories

 

Source:

" Harriet Roth's Cholesterol Control Cookbook "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 163 Calories; 2g Fat (9.2% calories from

fat); 10g Protein; 31g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol; 341mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk;

0 Fat; 0 Other Carbohydrates.

 

Serving Ideas : MENU: gazpacho, layered salad, whole-wheat rolls, papaya with

blueberries

 

NOTES : This is a lovely salad that can be prepared hours ahead of time and just

topped with its salad dressing so that it does not wilt. It makes a great dish

for a buffet or to take to a potluck supper.

 

Nutr. Assoc. : 1280 0 0 0 0 0 4422 0 531 0 4695 0 0 0 0 0 0 0 0 5207 0

 

 

 

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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