I Spy Salad

I Spy Salad could be just the gluten free and primal recipe you've been looking for. This recipe makes 6 servings with 205 calories, 7g of protein, and 16g of fat each. For $1.13 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 6 would say it hit the spot. A mixture of salad dressing, cucumber, olives, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Taste of Home. It works well as a side dish. From preparation to the plate, this recipe takes around 25 minutes. Overall, this recipe earns a good spoonacular score of 49%. Similar recipes include Northern Spy Celery Tonic, Cider, Ginger and Bourbon Cocktail {Northern Spy}, and kachumber salad or kuchumber salad – indian vegetable salad.

Servings: 6

Preparation duration: 25 minutes

 

Ingredients:

4 bacon strips, cooked and crumbled

1 small cucumber, thinly sliced

1/2 cup sliced fresh mushrooms

3 green onions, sliced

2 hard-cooked egg, halved and lengthwise

2-1/2 cups torn iceberg lettuce

1 ripe olives, halved

2 radishes, thinly sliced

1 cup chopped sweet red pepper

2-1/2 cups torn romaine

Salad dressing

1/4 cup shredded cheddar cheese

2 medium tomatoes, halved and sliced

Equipment:

bowl

Cooking instruction summary:

Directions In a 2-qt. salad bowl, layer the first nine ingredients in the order given. Arrange tomatoes and cucumber around the edge. Place two egg halves in the middle of salad for eyes; top with olive halves for pupils. Remove yolk from the remaining egg halves. For eyelashes, cut six thin slices from egg white; place above eyes (refrigerate leftover egg for another use). Serve the salad with dressing of your choice. Yield: 6 servings. Originally published as I Spy Salad in Taste of HomeFebruary/March 2005, p13 Nutritional Facts 1 serving (1 cup) equals 98 calories, 6 g fat (2 g saturated fat), 79 mg cholesterol, 134 mg sodium, 7 g carbohydrate, 2 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a 2-qt. salad bowl, layer the first nine ingredients in the order given. Arrange tomatoes and cucumber around the edge.

2. Place two egg halves in the middle of salad for eyes; top with olive halves for pupils.

3. Remove yolk from the remaining egg halves. For eyelashes, cut six thin slices from egg white; place above eyes (refrigerate leftover egg for another use).

4. Serve the salad with dressing of your choice.


Nutrition Information:

Quickview
166k Calories
6g Protein
11g Total Fat
9g Carbs
8% Health Score
Limit These
Calories
166k
8%

Fat
11g
18%

  Saturated Fat
3g
19%

Carbohydrates
9g
3%

  Sugar
6g
7%

Cholesterol
72mg
24%

Sodium
439mg
19%

Get Enough Of These
Protein
6g
14%

Vitamin A
2831IU
57%

Vitamin K
56µg
54%

Vitamin C
41mg
50%

Folate
63µg
16%

Selenium
9µg
14%

Vitamin B2
0.21mg
12%

Phosphorus
117mg
12%

Vitamin B6
0.22mg
11%

Potassium
379mg
11%

Vitamin E
1mg
10%

Manganese
0.18mg
9%

Fiber
2g
8%

Vitamin B1
0.12mg
8%

Vitamin B3
1mg
8%

Calcium
70mg
7%

Vitamin B5
0.66mg
7%

Magnesium
22mg
6%

Iron
1mg
6%

Zinc
0.82mg
5%

Copper
0.11mg
5%

Vitamin B12
0.29µg
5%

Vitamin D
0.43µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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