Directions:
- Salad:.
- Mix all except the eggs and olives, lightly and combine with dressing save enough to top each salad with a spoonful. Garnish with hard cooked eggs cut in sectons and green olives.
- Bengal Dressing:.
- Mix the mayo, milk and cream in bowl using a whip or egg beater then gradually add the curry whipping until smooth.
- Serves 8 allowing 1.5 cups of salad per person.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 931.23 Kcal (3899 kJ) | ||
| Calories from fat | 732.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.39g | 125% | |
|---|---|---|---|
| Cholesterol | 48.41mg | 16% | |
| Sodium | 699.68mg | 29% | |
| Potassium | 525.44mg | 11% | |
| Total Carbs | 29.71g | 10% | |
| Sugars | 14.74g | 59% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 23.77g | 48% | |
| Vitamin C | 21.3mg | 36% | |
| Iron | 2.1mg | 11% | |
| Calcium | 98.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 243.26 Kcal (1018 kJ) | ||
| Calories from fat | 191.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.26g | 125% | |
|---|---|---|---|
| Cholesterol | 12.65mg | 16% | |
| Sodium | 182.77mg | 29% | |
| Potassium | 137.26mg | 11% | |
| Total Carbs | 7.76g | 10% | |
| Sugars | 3.85g | 59% | |
| Dietary Fiber | 1.17g | 18% | |
| Protein | 6.21g | 48% | |
| Vitamin C | 5.6mg | 36% | |
| Iron | 0.5mg | 11% | |
| Calcium | 25.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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