Ingredients:
- 4 celery ribs
- 2 carrots
- 4 garlic cloves
- 2 green zucchini (small)
- 2 yellow zucchini (small)
Directions:
- Hard boil eggs and place in cold water prior to removing shells. Peel cut and boil potatoes for 15 minutes or until done. Drain and let cool. Dice celery, shred carrots and slice garlic very thin. Saute for three minutes, add pepper, saute 2 minutes more. Cool. Cut zucchini in half lengthwise and slice into 1/4 inch thick pieces. Chop pickles and toss in large bowl with all vegetables. In small bowl combine mustard, mayo, dressing and seasoning. Toss with vegetables coating completely. Peel and slice eggs. Transfer salad to serving dish, arrange eggs on top and sprinkle with paprika. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.53 Kcal (1585 kJ) | ||
| Calories from fat | 148.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.54g | 25% | |
|---|---|---|---|
| Cholesterol | 145.88mg | 49% | |
| Sodium | 766.73mg | 32% | |
| Potassium | 1133.51mg | 24% | |
| Total Carbs | 49.88g | 17% | |
| Sugars | 13.91g | 56% | |
| Dietary Fiber | 6.24g | 25% | |
| Protein | 10.28g | 21% | |
| Vitamin C | 42.8mg | 71% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3mg | 17% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 101.6 Kcal (425 kJ) | ||
| Calories from fat | 39.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 25% | |
|---|---|---|---|
| Cholesterol | 39.16mg | 49% | |
| Sodium | 205.8mg | 32% | |
| Potassium | 304.25mg | 24% | |
| Total Carbs | 13.39g | 17% | |
| Sugars | 3.73g | 56% | |
| Dietary Fiber | 1.67g | 25% | |
| Protein | 2.76g | 21% | |
| Vitamin C | 11.5mg | 71% | |
| Iron | 0.8mg | 17% | |
| Calcium | 17.6mg | 7% | |
* 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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