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Servings: 1
28 g protein
34 g carbs
18 g fat
383 kcal

Instructions

  • Prepare the salad dressing by mixing – Greek yogurt, dill, horseradish and lemon juice.
  • Boil the eggs; it would be better if the yolk is soft and runny inside.
  • Take a big bowl, add green leaves, chopped beet, sprouts, bell pepper salt and pepper and toss them.
  • Cut the eggs into halves and add to beet salad along with walnuts.
  • Drizzle the dressing on the top and serve.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 383 kcal

Calories from Fat 162


% Daily Values*


Total Fat 18 g

25.71%


Saturated Fat 0.73 g

3.04%



Polyunsaturated Fat 5.03 g



Monounsaturated Fat 1.09 g



Cholesterol 1 mg

0.4%



Sodium 332 mg

14.43%



Potassium 554 mg



Total Carbohydrate 34 g

10.97%


Dietary Fiber 2.34 g

7.31%



Sugars 2.53 g

2.81%



Protein 28 g


Vitamin A 18.56%

Vitamin C 36.25%


Calcium 9.3%

Iron 30.77%


* Nutritional Values are estimated and may vary

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