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In Cheney, Washington, Katie Anderson quickly tosses together this smaller-size version of an all-time salad classic. Pair the fresh medley of veggies, sliced egg, deli meat and cheese with breadsticks to make a complete lunch or light dinner. Or serve it alongside a favorite soup.
This recipe is:
Nutritional Analysis: 1 serving (calculated without salad dressing) equals 413 calories, 24 g fat (12 g saturated fat), 210 mg cholesterol, 1,783 mg sodium, 9 g carbohydrate, 2 g fiber, 41 g protein.
Originally published as Chef's Salad in
November/December 2004, p52
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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