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Fresh Lima Salad Recipe
|Lima beans||2 Cup (32 tbs)|
|Halved cherry tomatoes||1 1⁄2 Cup (24 tbs)|
|Thinly sliced bell peppers||1 Cup (16 tbs) (Yellow / Green Variety)|
|Thinly sliced scallions||1⁄4 Cup (4 tbs)|
|Chopped fresh basil||2 Tablespoon|
|Snipped chives||2 Tablespoon|
|Lemon juice||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Minced garlic||2 Teaspoon|
|Torn spinach leaves||2 Cup (32 tbs)|
|Hard cooked eggs||2|
|Seasoned whole grain croutons||1 Cup (16 tbs)|
Calories 327 Calories from Fat 111
% Daily Value*
Total Fat 13 g19.3%
Saturated Fat 3.2 g16%
Trans Fat 0 g
Cholesterol 83.4 mg27.8%
Sodium 561.1 mg23.4%
Total Carbohydrates 42 g14.1%
Dietary Fiber 6 g24.1%
Sugars 5.6 g
Protein 12 g23.6%
Vitamin A 42.7% Vitamin C 85.8%
Calcium 10.7% Iron 20.4%
*Based on a 2000 Calorie diet
Place in a large bowl.
Add the tomatoes, peppers, scallions, basil and chives.
Toss to combine.
In a small bowl, whisk together the lemon juice, water, oil, mustard and garlic.
Pour over the salad and toss well.
Line individual plates with the spinach.
Spoon on the salad.
Cut the eggs into wedges and add to the plates.
Sprinkle with the croutons.