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Coarsely grate the egg and set aside. Combine all the other ingredients in a salad bowl. Place the mustard and vinegar in a bowl and whisk together with some seasoning and then drizzle in the oil. Add the dressing to the salad and toss well. Divide on to 4 plates and scatter over the eggs. Posted to Digest bread-bakers.v097.n,
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 258 (73%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 70mg||22 %|
|Sodium 556.1mg||19 %|
|Potassium 405.8mg||11 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 0.5g|
|Protein 21.3g||30 %|
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Calories per serving: 355
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