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Ingredientes
- 1/2 lb fresh sugar snap peas - (to 1 lb)
- 2 x heads iceberg lettuce
- 3 x hard-cooked Large eggs
- 4 x plum tomatoes
- 1 lrg avocado
- 1 bn fresh watercress torn
- 2 x skinned boned chicken breast halves cooked, sliced
- 12 x bacon slices cooked, crumbled
- Â Â Freshly-grnd black pepper to taste
- Â Â Edible flowers for garnish
- 1 pkt crumbled blue cheese - (4 ounce)
- 1 c. nonfat buttermilk
- 1/2 c. reduced-fat mayonnaise - (to 2/3)
- 3 Tbsp. lemon juice - (to 4)
- 1 x garlic clove chopped
Direcciones
- Cook peas in boiling water to cover 2 to 3 min; drain. Plunge into ice water to stop the cooking process; drain and set aside.
- Cut iceberg lettuce into 6 wedges. Coarsely chop Large eggs. Remove and throw away pulp from tomatoes, and cut into thin strips. Dice avocado.
- Arrange watercress proportionately on 6 salad plates. Top with peas, minced Large eggs, tomato strips, avocado, and chicken; sprinkle with bacon. Place a lettuce wedge on each plate. Drizzle with Blue Cheese-Buttermilk Dressing; sprinkle with pepper. Garnish with edible flowers, if you like.
- For Blue Cheese-Buttermilk Dressing: Stir together all ingredients in a bowl. Serve over salad. (Makes 1 3/4 c.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 6 servings | |
| Calories 497 | |
| Calories from Fat 402 | 81% |
| Total Fat 44.87g | 56% |
| Saturated Fat 11.51g | 46% |
| Trans Fat 0.01g | |
| Cholesterol 50mg | 17% |
| Sodium 640mg | 27% |
| Potassium 605mg | 17% |
| Total Carbs 10.9g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.15g | 4% |
| Protein 13.84g | 22% |
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