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Ingredientes
- 4 med. cucumbers, peeled and sliced
- 2 tbsp. salt
- 2 1/2 teaspoon white vinegar, divided
- 4 med. Large eggs, hard cooked
- 1 1/3 c. cottage cheese
- 2 tbsp. water
- 1/2 teaspoon lemon juice
- 1 teaspoon prepared mustard
- Paprika
- 1/8 teaspoon white pepper
- 4 lg. lettuce leaves
- 1 teaspoon dry dill weed
Direcciones
- Combine cucumber slices, salt and 1/2 tsp. vinegar in a mixing bowl; toss lightly to blend. Let stand at room temperature 30 min, tossing occasionally. Cut egg whites into strips; add in to cucumbers.
- Combine cottage cheese, water, and lemon juice in a blender container; process at low speed till smooth. Add in egg yolks to blender with remaining vinegar, prepared mustard, and white pepper, process at low speed till smooth. Rinse and drain cucumbers. Add in dressing; toss to mix. Serve on lettuce, garnish with dill weed and paprika. Divide proportionately. Makes 4 luncheon servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 690g | |
| Recipe makes 2 servings | |
| Calories 310 | |
| Calories from Fat 130 | 42% |
| Total Fat 14.61g | 18% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 351mg | 117% |
| Sodium 7665mg | 319% |
| Potassium 932mg | 27% |
| Total Carbs 15.4g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 9.11g | 6% |
| Protein 29.08g | 47% |
