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Suggest a better descriptionIn a small bowl or jar with tight-fitting lid, combine the first six ingredients; mix or shake until well blended. Place romaine in a large salad bowl; top with the eggs, croutons and blue cheese. Add dressing and toss. Serve immediately. Yield: 4 servings. MC formatting by bobbi744@sojourn.com NOTES : "I love the crisp crunch of croutons and tangy touch of dill in this recipes" says Ann Berg, of Chesapeake, Virginia. "This salad really has egg appeal." Recipe by: Quick Cooking Magazine, May/June 98, Extra booklet Posted to MC-Recipe Digest by Roberta Banghart
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 115 | ||
Calories from Fat: 67 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 243.4mg | 8 % | |
Potassium 22.2mg | 1 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.8g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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