Salad-in-a-boat
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Salad-in-a-boat
  Vegetarian    Vegetables  
Last updated 6/12/2012 12:57:40 AM. Recipe ID 20283. Report a problem with this recipe.
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      Title: Salad-in-a-boat
 Categories: Vegetarian, Salads, Vegetables
      Yield: 6 servings
 
    2/3 c  Water
      5 T  Butter or margarine
    1/4 t  Salt
    2/3 c  All-purpose flour
      3 ea Eggs
    3/4 c  Shredded Swiss cheese
  1 1/2 c  Small spinach leaves
      8 ea Cherry tomatoes

MMMMM--------------------EGG-VEGETABLE SALAD-------------------------
    1/2 c  Mayonnaise
      1 t  Dijon mustard
    1/4 t  Ground cumin
      1 c  Raw cauliflower, sliced
    1/4 lb Raw mushrooms, thinly sliced
      1 c  Frozen peas (thawed)
      1 c  Celery, thinly sliced
      2 ea Green onions & tops, sliced
      6 ea Hard-cooked eggs
 
    In a 2-quart pan, bring water, butter, and salt to a boil. When
  butter melts, remove pan from heat and add flour all at once. Beat
  until well blended.
    Return pan to medium heat and stir rapidly for 1 minute or until a
  ball forms in middle of pan and a film forms on bottom of pan. Remove
  pan from heat and beat in eggs, one at a time, until mixture is
  smooth and glossy. Add cheese and beat until well mixed.
   Spoon into a greased 9-inch round pan with removable bottom or
  spring-release sides.  Spread evenly over bottom and up sides of pan.
  Bake crust in a 400 degree oven for 40 minutes or until puffed and
  brown; turn off oven.  With a wooden pick, prick crust in 10 to 12
  places; leave in closed oven for about 10 minutes to dry. Remove pan
  from oven and cool completely.  Remove crust from pan.   Prepare
  egg-vegetable salad. In a bowl, stir all ingredients except eggs
  together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold
  into vegetable mixture.
    Line bottom and sides of boat with spinach leaves.
   Cut each tomato in half.  Pile egg salad over spinach and garnish
  with cherry tomatoes. Cut boat in thick wedges. Per Serving
  (including salad): 18 grams protein, 19 grams carbohydrate, 436
  milligrams cholesterol, 483 calories.
 




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Recipe ID 20283 (Apr 03, 2005)

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