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Fern Tips Vinaigrette

Submitted by NaNa17

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2

TABLESPOONS VINEGAR
or lemon juice

6

TABLESPOONS BUTTER
or salad oil, melted

½

TEASPOON PREPARED MUSTARD

½

TEASPOON PAPRIKA

½

TEASPOON SALT

1

X BLACK PEPPER
freshly ground *

1

TEASPOON CHIVES
chopped, or grated onion

2

LARGE EGGS
hard-boiled, chopped

2

CUPS FIDDLEHEAD FERNS
cooked and chilled *

Directions

Combine all ingredients except the last two; mix well.

Arrange hard-boiled eggs over top of the chilled, cooked fiddleheads and pour vinaigrette sauce over all.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 55g (1.9 oz)

Amount per Serving

Calories 188 94% of calories from fat

% Daily Value *

Total Fat 20g 30%

Saturated Fat 12g 58%

Trans Fat 0g

Cholesterol 151mg 50%

Sodium 458mg 19%

Total Carbohydrate 0g 0%

Dietary Fiber 0g 0%

Sugars g

Protein 7g

Vitamin A 16% • Vitamin C 1%

Calcium 2% • Iron 3%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Low Carb, Sugar-Free