Worth the wait
Place lettuce greens in bottom of a large salad bowl; sprinkle with a little salt, pepper and sugar (optional). Spoon vegetables evenly on top. Arrange egg slices and bacon over vegetables. Top with shredded cheese. In a separate bowl, combine the mayonnaise, lemon juice, paprika and red pepper. Spread mixture over the top of the salad, sealing to the edges of the bowl. Sprinkle green onions on top. Cover and chill salad in the refrigerator up to 24 hours. Before serving, toss to coat the vegetables.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 464 | ||
Calories from Fat: 322 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.8g | 48 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 459.3mg | 141 % | |
Sodium 655.4mg | 23 % | |
Potassium 326.1mg | 9 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 14.3g | ||
Protein 20.3g | 29 % | |
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: 464
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