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CATEGORY CUISINE TAG YIELD
Canadian Salads, Low-cal 6 Servings

INGREDIENTS

19 oz Can chick peas, drained
1/4 c Tangy Boiled Dressing recipe
1/4 c Chopped celery
1/2 ts Basil
1/4 ts Curry powder
1/4 ts Garlic salt

INSTRUCTIONS

Real egg salad contains quite a bit of fat from the egg yolk. This version
provides the egg salad taste and protein with almost no fat. Serve it
stuffed in a tomato on a lettuce leaf, or open-faced on whole wheat toast,
garnished with cucumber slices.
(ER Note:  try making one or two servings at a time and freeze extra chick
peas in meal-sized amounts.)
Coarsely mash chick peas.  Combine with dressing and other ingredients. Mix
until well blended.  Food processor may be used but a coarse texture is
more like a real egg salad.
1/3 cup serving 98 calories 15 g carbohydrate, 5 g protein, 2 g fat 1/2
protein choice, 1 starchy choice
Source:  Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier Nov 93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Worry is the darkroom in which negatives can develop.”

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