Modify the following recipe to make it lower in fat andsaturated fat, and higher in fiber. Write your recipe below andinclude a summary of the changes you made and how each one affectedthe nutrient profile.
Chef’s Salad
Serving size: 4
Ingredients:
1 head iceberg lettuce
4 oz. cooked ham, julienne cut
4 oz. cooked chicken, julienne cut
4 oz. cooked turkey, julienne cut
4 oz. cooked roast beef, julienne cut
4 oz. sharp cheddar cheese, julienne cut
4 oz. swiss cheese, julienne cut
4 oz. provolone cheese, julienne cut
4 hard boiled eggs, sliced in half
1/4 cup ripe olives
1/4 cup croutons
Blue cheese dressing
Directions:
1. In four large salad bowls, divide the head of lettuce.
2. Add 1 oz. each of ham, chicken, turkey, roast beef, cheddarcheese, Swiss chesses, and Provolone.
3. Place a hard-boiled egg around the salad bowl.
4. Garnish with the ripe olives and croutons, and spoon ondressing.
