Combine in a large bowl:
Whisk together in a small bowl:
Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Add the egg and grated cheese and stir to mix into salad. Cover and refrigerate for 2 hours before serving. Stir before serving. Store covered in the refrigerator for up to 3 days.
This is very versitile. If you have some leftover bacon, you could crumble a few strips into the salad or use for garnish. You could add olives or pickles or chopped salami, or almost anything you like. A good recipe to experiement with!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (95g)|
|Recipe Makes: 10|
|Calories from Fat: 103 (37%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 25.1mg||8 %|
|Sodium 81.5mg||3 %|
|Potassium 176.4mg||5 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 35.2g|
|Protein 7.4g||11 %|
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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: 282
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