Guts and Eyeballs Salad Recipe

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Guts and Eyeballs Salad
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Ingredients:

Directions:

  1. In a large salad bowl, stir together the mayonnaise, horseradish, dry mustard, lemon juice, seasoned salt, and salt. Mix until the dressing is smooth.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rigatoni and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink; rinse with cold water until the pasta is cool.
  3. Place the rigatoni (guts), cherry tomatoes (monster eyeballs), black olives (eyes of newt), and water chestnuts (blind bat eyeballs) into the dressing, and toss to coat; stir in cauliflower (elven trees), zucchini (lizard bones), green bell peppers (magic grass), mushrooms (fairy stools), and shrimp (baby fingers) into the salad and toss again.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 495.07 Kcal (2073 kJ)
Calories from fat 373.58 Kcal
% Daily Value*
Total Fat 41.51g 64%
Cholesterol 112.35mg 37%
Sodium 939.81mg 39%
Potassium 436.13mg 9%
Total Carbs 14.3g 5%
Sugars 4.7g 19%
Dietary Fiber 1.77g 7%
Protein 16.64g 33%
Vitamin C 34.8mg 58%
Vitamin A 0.3mg 10%
Iron 6.8mg 38%
Calcium 68mg 7%
Amount Per 100 g
Calories 216.06 Kcal (905 kJ)
Calories from fat 163.04 Kcal
% Daily Value*
Total Fat 18.12g 64%
Cholesterol 49.03mg 37%
Sodium 410.16mg 39%
Potassium 190.34mg 9%
Total Carbs 6.24g 5%
Sugars 2.05g 19%
Dietary Fiber 0.77g 7%
Protein 7.26g 33%
Vitamin C 15.2mg 58%
Vitamin A 0.1mg 10%
Iron 3mg 38%
Calcium 29.7mg 7%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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