Chef Salad

Nutrition Facts
Serving Size 1 each
Calories 275
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 16.5g
41%
Tot. Carb. 9.8g
8%
  Sat. Fat 8.2g
30%
  Dietary Fiber 0.2g
1%
  Trans Fat 0g
 
  Sugars 6g
 
Cholesterol 239.5mg
 
Protein 24.7g
 
Sodium 853.5mg
57%
 
 
Protein   44%
  • Carbohydrates   8%
  • Total Sugars  
  • Fat   41%
  • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   11%
  • Sodium   57%
  • Calcium   23%
  • Iron   16%
  • Potassium   7%
  • INGREDIENTS:  Chef Salad (ROMAINE/SPRING MIX (chopped romaine and spring mix lettuce), Hard Boiled Eggs (EGGS (large whole egg )), DICED TOMATO (tomato), SHREDDED CHEDDAR CHEESE (pasteurized milk, cheese culture, salt, enzymes and annatto (vegetable color), potato and/or corn starch and powdered cellulose added to prevent caking), SLICED TURKEY BREAST (turkey breast meat, water, salt, dextrose, sodium phosphate), SLICED HAM (pork ham cured with water, salt, sugar, dextrose, sodium phosphates, sodium erythorbate, sodium nitrite))
    ALLERGENS:  Milk, Eggs
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods.