Ingredients
4
4 servings
- •1 head iceberg lettuce - rinsed, dried, and chopped
- •1 bunch fresh spinach - rinsed, dried and torn into bite-size pieces
- •2 tomatoes, chopped
- •1 red onion, diced
- •8 ounces fresh mushrooms, sliced
- •4 eggs
- •1 cucumber, cleaned and diced
- •2 cups fat free Italian-style dressing
- •0.25 cup melba toast, crumbled
Instructions
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
- Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.
Nutritional Facts
Per 4 servings
- Calories: 350
- Carbohydrate: 63g
- Fat: 6g
- Fiber: 10g
- Protein: 14g
- Sugar: 23g
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