How to Make Ham and Edamame Chop Salad
This recipe from The Diabetes Carb Control Cookbook, by Nancy S. Hughes. To order directly from the American Diabetes Association, click here.
10 min prep time
4servings
2 cups
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Step-By-Step Instructions:
- In a small bowl, stir together the dressing ingredients.
- In a large bowl, combine the salad ingredients, except the eggs. Cut the eggs in half, discard two yolk halves, and chop the remaining eggs. Add eggs to the salad with the dressing and toss until well coated.
Nutrition facts
4 Servings
-
Serving Size
2 cups
-
Amount per serving
Calories
200
- % Daily value*
-
Total Fat
9g
12%-
Saturated Fat
2g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
70mg
23% -
Sodium
530mg
23% -
Total Carbohydrate
15g
5%-
Dietary Fiber
4g
14% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
17g
-
Potassium
720mg
15%
Ingredients
light mayonnaise
1/4 cup
sour cream (fat-free)
1/3 cup
medium garlic (minced)
1 clove
cider vinegar
2
dried dill (dried)
1 tbsp
romaine lettuce (chopped)
6 cup
fresh shelled edamame
1 cup
extra-lean ham (diced)
4 oz
medium cucumber (peeled and chopped)
1/2
green bell pepper (diced)
1/2 cup
red onion (diced)
1/3 cup
Swiss cheese (very thinly sliced, reduced-fat, torn in small pieces)
2 oz
large hard boiled eggs (peeled and halved)
2