COVID-19 Update

In line with international standards to provide you with the safest environment, we have introduced the following additional precautionary measures at our facilities:

  • Limiting the number of people within our facilities to ensure physical distancing can be maintained.
  • Restricting access to patients with scheduled appointments only.
  • Restricting accompanying adults to only one person.
  • In the case of children under 12, allowing access only to those with a scheduled medical appointment.

Learn more about ICLDC’s Commitment to Safe Healthcare

Chef Salad

Ingredients

  • ¼ head of lettuce-chopped
  • ½ can artichoke hearts-halved
  • ¼ cup corn
  • 1 tomatoe-chopped
  • 1 egg ( Boiled)
  • Canned or frozen and thawed asparagus to taste ( Steamed?) no just canned or thawed from the freezer
  • 30 g turkey- shredded ( grilled/ boiled/ turkey breast cold cut?) yes cold cut
  • 30 g shredded swiss cheese ( low fat)
  • 1 cucumber-chopped
  • 1 tsp olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp mustard a l”ancienne
  • 2 tbsp water
  • Can we add flaxseeds to boost the fibre content?? Yes add 1 tbsp of ground flaxseed

Method

  • To make the dressing, whisk vinegar with water mustard and mayo
  • Arrange the vegetables in a bowl, and add the protein items over them
  • Serve with dressing on the side
  • Tip: you can make this lower in calories by using half the amount of dressing or just using the egg white from the egg. For any salad, you can simply dip your fork in the dressing and then eating the salad that way you can eat a lot less dressing which usually (not in this case) has most of the added fat.
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