*  Exported from  MasterCook  *
 
                               MOCK EGG SALAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Low-Cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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
 
   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
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving