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Luncheon Salad

garden.fresh's picture
Ingredients
  Carrots 6 , washed and scraped
  Hard cooked eggs 6
  Pecans 1 Cup (16 tbs)
  Onion 1 Small
  Salt To Taste
  Mayonnaise 1 Tablespoon
  Soda crackers 6 , crumbled
  Lettuce leaves 6
Directions

Put carrots, eggs, pecans and onion through food chopper using medium blade.
Combine ground ingredients with salt and enough may onnaise to hold mixture together in salad bowl.
Add crackers just before serving.
Serve on lettuce leaves.
NOTE: Egg yolks may be mashed instead of ground.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
6

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 350 Calories from Fat 214

% Daily Value*

Total Fat 25 g38.1%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 243.5 mg81.2%

Sodium 301.2 mg12.6%

Total Carbohydrates 23 g7.5%

Dietary Fiber 4.3 g17.1%

Sugars 5.3 g

Protein 11 g22.1%

Vitamin A 225.5% Vitamin C 11.9%

Calcium 7.2% Iron 14%

*Based on a 2000 Calorie diet

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Luncheon Salad Recipe