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Title: Egg, tomato & spinach spread
Categories: Spreads, Low-fat, Eggs, Vegetables
Yield: 2 Cups
5 Hard cooked eggs
2 tb Mayonnaise/salad dressing
1 tb Dijon mustard
1 sm Tomato, seeded, chopped
1/2 c Fresh spinach
1/4 ts Salt
Peel and chop eggs. Mix eggs, mayonnaise and mustard in medium bowl.
Stir in tomato, spinach and salt. Cover and refrigerate about 1 hour
or until chilled.
Per Tablespoon: 20 calories, 1 g protein, 0 g carbohydrate, 2 g fat,
35 mg cholesterol, 40 mg sodium
Betty Crocker's "Picnics, Potlucks and Special Occasions", 1994
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