Shoestring Chef's Salad
|Whole green beans||1 Cup (16 tbs) (Cooked Or Canned)|
|Cooked carrot strips||1 Cup (16 tbs), drained|
|Canned peas||1 Cup (16 tbs), drained (Cooked Or Canned)|
|French dressing||1⁄2 Cup (8 tbs)|
|Head of lettuce||1|
|Celery strips||1 Cup (16 tbs)|
|Cooked ham||1 Cup (16 tbs), cut into strips|
|Canned luncheon meat||12 Ounce, cut into strips|
|Hard-cooked eggs||2 , sliced|
Let cooked vegetables stand in French dressing in refrigerator 2 hours.
Place lettuce cups in a shallow bowl around a center of shredded lettuce.
Radiate strips of meat and vegetables in lettuce cups from the center.
Fill in with mounds of peas.
Center with egg slices.
Serving size: Complete recipe
Calories 2479 Calories from Fat 1462
% Daily Value*
Total Fat 163 g251.3%
Saturated Fat 40.2 g200.9%
Trans Fat 0 g
Cholesterol 974.3 mg324.8%
Sodium 4295.8 mg179%
Total Carbohydrates 103 g34.3%
Dietary Fiber 27.2 g108.7%
Sugars 37.6 g
Protein 156 g311.2%
Vitamin A 530.4% Vitamin C 128.6%
Calcium 28% Iron 61.7%
*Based on a 2000 Calorie diet