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Ham and Edamame Chop Salad
10 min prep time
4servings
Recipe by
Nancy S. Hughes
Source
The Diabetes Carb Control Cookbook
Photo by
Kelly Campbell Photography
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
Print Recipe >
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
-
Total Fat
9g
- Saturated Fat 2g
- Trans Fats 0g
- Cholesterol 70mg
- Sodium 530mg
-
Total Carbohydrate
15g
- Dietary Fiber 4g
- Total Sugars 5g
- Added Sugars 0g
- Protein 17g
- Potassium 720mg
- Phosphorous 310mg
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
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