Tossed Whole-Meal Salad Recipe
Ingredients
| 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) |
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
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.
Chef
