Greens, Eggs & Ham Salad

• FOR THE DRESSING:
• 1/2 cups Low Fat Or Non Fat Greek Yogurt
• 1-1/2 Tablespoon Light Mayonnaise
• 2 teaspoons Yellow Mustard (dijon If You Prefer)
• 1/4 teaspoons Celery Salt
• 1/4 teaspoons Fresh Ground Black Pepper
• 1/4 teaspoons Paprika
• FOR THE SALAD:
• 2 whole Hard-Cooked Eggs, Chopped Coarsely
• 4 whole Hard-Cooked Egg Whites, Chopped Coarsely
• 2 stalks Celery, De-ribbed And Coarsley Chopped
• 1-1/2 cup Baby Spinach Leaves, Stemmed And Chopped
• 2 Tablespoons Fresh Parsley, Finely Chopped
• 3 whole Green Onions, Sliced Thin
• 6 ounces, weight Lean Ham, Diced Into Small Cubes

1. Fold together all dressing ingredients and set aside.
2. Gently combine all salad ingredients, then fold in dressing.
3. Refrigerate for at least 1 hour prior to serving. Enjoy served on a toasted English muffin, or by itself.
4. Nutrition info per 1/2 cup: 135 calories, 7 g fat, 14 g protein, 3 g carbohydrates, 1 g fiber

dressing, low fat, light mayonnaise, yellow mustard, ubc, ubc, ubc, salad, eggs, egg whites, stalks celery, fresh parsley, green onions, ham

Taken from tastykitchen.com/recipes/salads/greens-eggs-ham-salad/ (may not work)