Directions:
- In a blender, combine the first eight ingredients; cover and process until blended. Divide lettuce among six salad plates; drizzle with dressing. Top each with a sliced egg. Refrigerate leftover dressing. Yield: 6 servings (about 1 cup dressing).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.18 Kcal (1299 kJ) | ||
| Calories from fat | 244.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.19g | 42% | |
|---|---|---|---|
| Cholesterol | 188.43mg | 63% | |
| Sodium | 489.21mg | 20% | |
| Potassium | 76.46mg | 2% | |
| Total Carbs | 11.18g | 4% | |
| Sugars | 10.64g | 43% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 6.67g | 13% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 31.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 299.14 Kcal (1252 kJ) | ||
| Calories from fat | 236.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.22g | 42% | |
|---|---|---|---|
| Cholesterol | 181.73mg | 63% | |
| Sodium | 471.8mg | 20% | |
| Potassium | 73.74mg | 2% | |
| Total Carbs | 10.78g | 4% | |
| Sugars | 10.26g | 43% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 30.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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