Tossed Whole-Meal Salad Recipe

Try out this simple and perfect Tossed Whole-Meal Salad that is sure to have your mouth watering. Follow this recipe closely for the tasty Tossed Whole-Meal Salad and keep winning comments from your peers and family!

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseMethod
Interest Group

Ingredients

 Lettuce head1 Medium
 Water cress1⁄2 Bunch (50 gm)
 Canned luncheon meat12 Ounce, cut into strips
 Canned tongue6 Ounce, cut into strips
 Drained canned julienne beets1⁄2 Cup (8 tbs)
 Sliced celery1⁄2 Cup (8 tbs)
 Hard-cooked eggs3 , cut in eights
 Grated onion1 Teaspoon
 Cream cheese3 Ounce, cut in 1/2 inch cubes
 French dressing1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

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

Directions

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.
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