Vegetarian Bologna Salad Spread and Crackers
With 1 Tablespoon Spread and 1 Reduced Fat Triscuit
Calories 34 (31% from fat)
Fat 1 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 86 mg.
Carb. 4 gram
Fiber 1 gram
Sugar 0.1 gram
Sugar Alcohol 0 gram
Protein 2 gram
1 Tablespoon Spread ONLY
Calories 15 (45% from fat)
Fat 0.7 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 61 mg.
Carb. 0.5 gram
Fiber 0 gram
Sugar 0.1 gram
Sugar Alcohol 0 gram
Protein 1.5 gram
Ingredients
6 large eggs
11 oz. plant based deli slices
(We used 2 packages of Tofurky Plant-Based Deli Sliced Peppered.)
1/2 cup light mayonnaise
(We used Hellmann's Light Mayonnaise.)
1 cup no sugar added sweet relish
(We used Mt. Olive No Sugar Added Sweet Relish.)
64 Triscuit Reduced Fat Crackers
(About 2 boxes.)
A sweet vegetarian salad spread that goes perfectly on top of lightly salted Triscuits.
1. Place the eggs in a small pot and cover them with cold water. Be careful not to drop the eggs into the water or crack them.
2. Put the pot on high heat and bring the water to a rolling boil. Then remove the pan from the heat and cover it.
3. Set a timer and let the eggs sit for 12 minutes. Then drain and put the eggs in a bowl filled with cold water and ice cubes. Crack the eggs slightly before putting them in the ice water.
4. Let the eggs sit for 1 hour before you peel them. This guarantees it will be easier to remove the shell. Keep the white part and discard the yolk.
5. Finely chop the vegan deli slices. Then put the egg whites and deli slices in a food processor or meat grinder and mash the two together.
6. Put the bologna mash, mayonnaise and relish together in a large bowl. Mix thoroughly, cover and refrigerate for 2-3 hours, until chilled.
7. Serve the salad spread with reduced fat triscuits or other hearty bread.
Yield: About 64 Servings, 1 Tablespoon Salad Spread Per Serving and 1 Triscuit
