|Spinach leaves||2 Cup (32 tbs), packed|
|Watercress||1 Bunch (100 gm)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Minced dill||1⁄4 Cup (4 tbs) (Fresh)|
|Mushrooms||1⁄2 Pound, sliced|
|Hard cooked egg||1|
|Green onion dressing||1⁄2 Cup (8 tbs)|
Tear the spinach into large bite-size pieces and place in a large salad bowl.
Remove the stems from the watercress.
Add the watercress and scallions to the bowl along with the dill and mushrooms and toss.
Press the hard-cooked egg through a sieve into the center of the salad or mince the egg and place it in the center.
At the table, pour some of the dressing over the salad and toss.
Pass the remaining dressing, if desired.
Serving size: Complete recipe
Calories 413 Calories from Fat 265
% Daily Value*
Total Fat 27 g41.9%
Saturated Fat 16 g80.2%
Trans Fat 0 g
Cholesterol 321.7 mg107.2%
Sodium 658.5 mg27.4%
Total Carbohydrates 22 g7.2%
Dietary Fiber 4.9 g19.4%
Sugars 9.4 g
Protein 23 g45.7%
Vitamin A 197.9% Vitamin C 120.4%
Calcium 24.1% Iron 23.6%
*Based on a 2000 Calorie diet