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Suggest a better description* Eggs should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the filling. Place tomato slices on top of the filling. Top with the lettuce leaves and salt and pepper to taste. Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 4 | ||
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Calories: 502 | ||
Calories from Fat: 323 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.8g | 48 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 843mg | 259 % | |
Sodium 645.8mg | 22 % | |
Potassium 622.4mg | 16 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 4.4g | ||
Protein 39.4g | 56 % | |
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: 502
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