1. Wash lettuce or spinach, tear into bite size pieces. Steam peas until just tender. 2. Using a large, clear salad bowl, layer the ingredients in the order presented. Repeat until all ingredients are used up, saving the sliced egg for the top of the salad. Chill. Serve with dressing on the side. Source: Linda Fields Cyberealm BBS Watertown NY 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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|Serving Size: 1 Lg salad (1734g)|
|Recipe Makes: 1|
|Calories from Fat: 825 (48%)|
|Amt Per Serving||% DV|
|Total Fat 91.7g||122 %|
|Saturated Fat 32.7g||163 %|
|Monounsaturated Fat 33.1g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 2244.9mg||691 %|
|Sodium 4253.6mg||147 %|
|Potassium 3202.2mg||84 %|
|Total Carbohydrate 67.2g||20 %|
|Dietary Fiber 24g||96 %|
|Sugars, other 43.2g|
|Protein 161.1g||230 %|
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Calories per serving: 1718
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