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Vegetable Salad Bar Recipe
|Hard cooked eggs||4|
|Mushrooms||8 Ounce (227 Gram)|
|Iceberg lettuce head||1|
|Crumbled bacon||8 Ounce (227 Gram)|
|Cherry tomatoes||1 Pint (500 Milliliter)|
|Alfalfa sprouts||500 Milliliter (2 Cups)|
|Blue cheese and buttermilk dressing||1 Cup (16 tbs)|
|Red wine vinaigrette/Zesty tomato french dressing||2 Tablespoon|
Serving size: Complete recipe
Calories 3774 Calories from Fat 2487
% Daily Value*
Total Fat 273 g420.3%
Saturated Fat 97.4 g486.9%
Trans Fat 0 g
Cholesterol 1649.2 mg
Sodium 10221.4 mg425.9%
Total Carbohydrates 108 g36%
Dietary Fiber 28.7 g114.8%
Sugars 53.7 g
Protein 228 g456.9%
Vitamin A 803.8% Vitamin C 308.6%
Calcium 220.1% Iron 73.2%
*Based on a 2000 Calorie diet
Process carrots and eggs into separate bowls; set aside.
Change disc to Thin Slicer Disc and process cucumber and mushrooms into separate bowls; set aside.
Change disc to French Fry Cutter Disc and process zucchini.
Change disc to Thick Slicer Disc and process lettuce and celery into large bowl; set aside.
Cover blender and set at BLEND.
With motor on, remove feeder cap and drop 1 cup (250 ml) cheese cubes into container.
Repeat wtih remaining cheese.
Cover and refrigerate ingredients until time