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Bean Sprout Lunch

Fresh.n.Natural's picture
  Shredded salad greens 1 1⁄2 Quart (Including Escarole, Spinach, Romaine Lettuce And Boston Lettuce)
  Watercress 1⁄2 Bunch (50 gm)
  Diced celery 1⁄2 Cup (8 tbs)
  Cucumber 1⁄2 , skin scored and thinly sliced
  Hard cooked eggs 2 , sliced
  Julienne strips swiss cheese/Cheddar cheese 1⁄2 Cup (8 tbs)
  Julienne strips cooked chicken breast 1 Cup (16 tbs)
  Alfalfa/Flax / sunflower sprouts 1 Cup (16 tbs)
  Homemade mayonnaise 1⁄2 Cup (8 tbs)
  French dressing 1⁄4 Cup (4 tbs) (Homemade)

1. Put the salad greens in the bottom of a large shallow bowl. Sprinkle the watercress and celery over the greens.
2. Divide the surface area of the salad into fifths and arrange cucumber slices in one section, then the eggs, cheese, chicken, and sprouts in the other sections.
3. Combine the mayonnaise and dressing. Toss the salad with the mixture at the table just before serving.

Recipe Summary

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2671 Calories from Fat 1835

% Daily Value*

Total Fat 205 g315.7%

Saturated Fat 43.9 g219.3%

Trans Fat 0 g

Cholesterol 791.2 mg263.7%

Sodium 2177.4 mg90.7%

Total Carbohydrates 117 g39%

Dietary Fiber 16.1 g64.4%

Sugars 49.5 g

Protein 104 g207.3%

Vitamin A 451.3% Vitamin C 561.8%

Calcium 141% Iron 68.9%

*Based on a 2000 Calorie diet

Bean Sprout Lunch Recipe