Tossed Whole-Meal Salad
|Lettuce head||1 Medium|
|Water cress||1⁄2 Bunch (50 gm)|
|Canned luncheon meat||12 Ounce, cut into strips|
|Canned tongue||6 Ounce, cut into strips|
|Drained canned julienne beets||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Hard-cooked eggs||3 , cut in eights|
|Grated onion||1 Teaspoon|
|Cream cheese||3 Ounce, cut in 1/2 inch cubes|
|French dressing||1⁄2 Cup (8 tbs)|
Rub the salad bowl with a cut clove of garlic.
Break lettuce in small pieces and place in the bowl.
Add all remaining ingre- dients except cream cheese and dressing.
Just before serving add cheese and French dressing.
Toss lightly and serve imme- diately.
Calories 393 Calories from Fat 280
% Daily Value*
Total Fat 31 g48.4%
Saturated Fat 7.2 g35.8%
Trans Fat 0 g
Cholesterol 180.7 mg60.2%
Sodium 788 mg32.8%
Total Carbohydrates 9 g3%
Dietary Fiber 1.4 g5.7%
Sugars 6.4 g
Protein 20 g39.7%
Vitamin A 127.4% Vitamin C 31.3%
Calcium 8.3% Iron 15.2%
*Based on a 2000 Calorie diet