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Pub Salad

Yield 4 servings

Ingredients

  • 4 cups torn Boston lettuce (about 2 small heads)
  • 1/2 cup pickled sliced beets
  • 1/2 cup thinly sliced peeled cucumber
  • 1 hard-cooked large egg, sliced
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • Creamy Tarragon Dressing
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Nutrition Information

  • calories 109
  • caloriesfromfat 36 %
  • fat 4.4 g
  • satfat 2 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 8.1 g
  • carbohydrate 10.2 g
  • fiber 1.2 g
  • cholesterol 63 mg
  • iron 0.7 mg
  • sodium 410 mg
  • calcium 172 mg

How to Make It

  1. Arrange 1 cup lettuce on each of 4 salad plates; top with beets, cucumber, egg, celery, and onion. Drizzle 2 tablespoons dressing over each; sprinkle with 2 tablespoons cheese.