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Nutrition Facts

  Servings Per Recipe: 2
  Serving Size: 1 serving

Amount Per Serving
  Calories 284.1
  Total Fat 13.5 g
      Saturated Fat 2.7 g
      Polyunsaturated Fat 3.8 g
      Monounsaturated Fat 6.2 g
  Cholesterol 23.7 mg
  Sodium 854.4 mg
  Potassium 516.6 mg
  Total Carbohydrate 23.3 g
      Dietary Fiber 2.3 g
      Sugars 14.2 g
  Protein 16.7 g
  Vitamin A 18.4 %
  Vitamin B-12 6.8 %
  Vitamin B-6 14.6 %
  Vitamin C 18.1 %
  Vitamin D 0.0 %
  Vitamin E 12.0 %
  Calcium 14.8 %
  Copper 6.9 %
  Folate 11.6 %
  Iron 6.5 %
  Magnesium 7.5 %
  Manganese 11.6 %
  Niacin 10.9 %
  Pantothenic Acid     5.6 %
  Phosphorus     25.8 %
  Riboflavin 12.0 %
  Selenium 14.5 %
  Thiamin 27.2 %
  Zinc 9.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Professor Bugs' Layered Chef's Salad

View the full Professor Bugs' Layered Chef's Salad Recipe & Instructions
Submitted by: PROFESSOR..BUGS

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Professor Bugs' Layered Chef's Salad

62 calories of Canola Oil, (0.50 tbsp)

49 calories of Cheddar or Colby Cheese, Low Fat, (0.25 cup, shredded)

45 calories of Mayonnaise, regular (mayo), (0.50 tbsp)

44 calories of Ham, extra lean, (5% fat), (0.25 cup, diced)

40 calories of Dole Mandarin Oranges, (0.25 cup)

15 calories of balsamic vinegar, (1.50 tablespoon)

13 calories of Red Ripe Tomatoes, (0.50 tomato)

12 calories of Iceberg Lettuce (salad), (1.50 cup, shredded or chopped)

9 calories of Egg white, large, (0.50 serving)

7 calories of Onions, raw, (0.25 small)

4 calories of Cucumber (peeled), (0.25 cup, pared, chopped)

2 calories of Dill Pickles, (0.25 small)

0 calories of Celery, raw, (0.25 strip (4" long))


Nutrition & Calorie Comments  

I love salads that can be a full meal and still be lower in calories....We will have to try this soon. Submitted by:
BKP4166

(8/29/08)
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