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Greens, Eggs & Ham Salad
Submitted by Lindsay {Eighty Twenty Dietitian} on April 9, 2012 in Egg Salads, Salads
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- FOR THE DRESSING:
- ½ cups Low Fat Or Non Fat Greek Yogurt
- 1-½ Tablespoon Light Mayonnaise
- 2 teaspoons Yellow Mustard (dijon If You Prefer)
- ¼ teaspoons Celery Salt
- ¼ teaspoons Fresh Ground Black Pepper
- ¼ teaspoons Paprika
- FOR THE SALAD:
- 2 whole Hard-Cooked Eggs, Chopped Coarsely
- 4 whole Hard-Cooked Egg Whites, Chopped Coarsely
- 2 stalks Celery, De-ribbed And Coarsley Chopped
- 1-½ cup Baby Spinach Leaves, Stemmed And Chopped
- 2 Tablespoons Fresh Parsley, Finely Chopped
- 3 whole Green Onions, Sliced Thin
- 6 ounces, weight Lean Ham, Diced Into Small Cubes
Preparation Instructions
Fold together all dressing ingredients and set aside.
Gently combine all salad ingredients, then fold in dressing.
Refrigerate for at least 1 hour prior to serving. Enjoy served on a toasted English muffin, or by itself.
Nutrition info per 1/2 cup: 135 calories, 7 g fat, 14 g protein, 3 g carbohydrates, 1 g fiber
