Salmon Salad Plate
|Salmon||1 Ounce, cooked and cooled|
|Carrot sticks||1⁄4 Cup (4 tbs)|
|Green pepper||1⁄4 , sliced|
|Eggplant sticks||1⁄4 Cup (4 tbs)|
|Hard cooked egg||1|
|Cottage cheese||1 Teaspoon|
Peel tomato and remove seeds; slice tomato flesh into strips.
Cook carrot, green pepper, eggplant, and tomato in boiling salted water until crisp-tender. (Remember, the carrots sticks may take more time to cook than the other vegetables.)'Drain and chill.
Cut egg in half lengthwise.
Mash egg yolk with cottage cheese, salt, and pepper; stuff egg white halves.
Arrange cooked salmon, vegetables, and stuffed eggs on crisp lettuce leaf.
Serving size: Complete recipe
Calories 171 Calories from Fat 67
% Daily Value*
Total Fat 7 g11.5%
Saturated Fat 2.1 g10.6%
Trans Fat 0 g
Cholesterol 256.9 mg85.6%
Sodium 523.1 mg21.8%
Total Carbohydrates 11 g3.6%
Dietary Fiber 3.7 g14.9%
Sugars 6.1 g
Protein 15 g30.5%
Vitamin A 141.5% Vitamin C 67.7%
Calcium 6.1% Iron 7.7%
*Based on a 2000 Calorie diet