Broccoli Egg Salad

more veggies!  But this recipe also includes protein so it makes a good lunch or light dinner.

Broccoli Egg Salad

5 cups broccoli florets
4 hard boiled eggs, diced
1/2 cup cheese, reduced fat Sargento mexican blend
1 cup ham, extra lean
1/2 cup fat-free mayonnaise
1/4 cup Splenda
1 tablespoon white wine vinegar

In a medium sized salad bowl, combine broccoli, eggs, cheese, and ham.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Fold dressing in and coat salad.

Yield: 5 servings. Per serving (1 cup)= 161 Calories; 7g Fat (40.7% calories from fat); 15g Protein; 10g Carbohydrate; 2g Dietary Fiber; 170mg Cholesterol; 834mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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