President Nixon's Vegetable Salad Plate
Created by dienia b on September 16, 2019
- Servings: 1
- Prep Time: 5m
- Cook Time: 0m
- Recipe #33351
Ingredients
- 1 lettuce leaf, shredded
- 6 ounces low-fat cottage cheese
- 1/16 teaspoon freshly grated black pepper, to taste
- 1/16 teaspoon salt
- 1 ounce Rye Crisps (crackers)
- 1 tablespoons butter
- 1 egg (hard boiled, cut into wedges)
- 1/2 cup tomato, cut into wedges
- 1/4 cup cucumber, peeled, thinly sliced
- 1/4 cup green bell pepper, thinly sliced (seeded)
- 1/4 cup red bell peppers, chopped
How to Make
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Step 1: Arrange lettuce on plate.
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Step 2: Mound cottage cheese in center.
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Step 3: Lightly salt and pepper the cottage cheese
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Step 4: Set crackers around edges.
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Step 5: Have butter so you may butter the crackers lightly
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Step 6: Place the egg, vegetables around the outside of the cottage cheese in a circle.
Nutritional Facts
- Serving Size: 1 (1177.4 g)
- Calories 1150.3
- Total Fat - 69 g
- Saturated Fat - 35.1 g
- Cholesterol - 1029.7 mg
- Sodium - 2118.8 mg
- Total Carbohydrate - 43.9 g
- Dietary Fiber - 10 g
- Sugars - 17.9 g
- Protein - 90.8 g
- Calcium - 1843.5 mg
- Iron - 8.7 mg
- Vitamin C - 103.9 mg
- Thiamin - 0.5 mg