You are here

Chiffonade Luncheon Salad Dressing

admin's picture
Ingredients
  Tomato juice 2 Tablespoon
  Vegetable oil 1 Tablespoon
  Vinegar 1 Tablespoon
  Cooked shredded beets 1 Ounce
  Minced parsley 1 Tablespoon
  Dehydrated onion flakes 2 Teaspoon
  Hard cooked eggs 1 , chopped or mashed
Directions

In screw top jar, combine tomato juice, oil, vinegar, beets, parsley and onion flakes.
Let stand 30 minutes.
Add egg and serve over salad greens.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Everyday

Rate It

Your rating: None
4.22941
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 281 Calories from Fat 189

% Daily Value*

Total Fat 21 g32.7%

Saturated Fat 3.8 g19.2%

Trans Fat 0 g

Cholesterol 241.7 mg80.6%

Sodium 112.8 mg4.7%

Total Carbohydrates 14 g4.5%

Dietary Fiber 2 g8.2%

Sugars 7.4 g

Protein 9 g18.4%

Vitamin A 34.7% Vitamin C 54.9%

Calcium 7.9% Iron 10.5%

*Based on a 2000 Calorie diet

0 Comments

Chiffonade Luncheon Salad Dressing Recipe