Cheese and Egg Salad
Nutrition per serving
| Calories | 308 kcal |
| Protein | 20.4 g |
| Carbs | 8.4 g |
| Fats | 21.6 g |
| Saturated Fat | 12.1 g |
| Monounsaturated Fat | 6.6 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 5.2 g |
| Fiber | 2.6 g |
| Sodium | 391 mg |
Ingredients
| Egg(s) | |
| Cheddar Cheese | |
| Romaine Lettuce | |
| Red Onion | |
| Tomatoes, Red, Ripe |
1. Boil the egg in a small saucepan for 12 minutes. Once boiled, place the egg under cold water for a few seconds before peeling off the shell and slicing into rounds.
2. Place the lettuce onto a plate and arrange the tomatoes, onion and egg on top. Cut the cheese into small chunks and scatter over the top.