Recipe by Cooking Light May 2004


Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

6 servings


Ingredient Checklist


Instructions Checklist
  • Combine onion and juice in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove onion from bag, reserving marinade.

  • Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender; drain. Cool. Peel and cut potatoes in half.

  • Place reserved marinade, cheeses, hot sauce, and milk in a blender; process until smooth.

  • Arrange 2 lettuce leaves on each of 6 salad plates. Top each serving with 2/3 cup onion, 3/4 cup potatoes, 2 tablespoons cheese sauce, and 2 egg wedges.

Nutrition Facts

230 calories; calories from fat 22%; fat 5.6g; saturated fat 3.1g; mono fat 1.5g; poly fat 0.5g; protein 10g; carbohydrates 36.3g; fiber 4.2g; cholesterol 86mg; iron 1.2mg; sodium 266mg; calcium 137mg.