Egg & Veggie Salad
Indulge in a delightful Egg & Veggie Salad, the perfect option for a light yet satisfying meal. This refreshing salad features hearty hard-boiled eggs paired with an array of vibrant vegetables, creating a colorful and nutritious dish that can be prepared quickly. Ideal for lunches, potlucks, or picnics, this salad is not only delicious but also easily customizable to suit your taste preferences. Whether enjoyed on its own or paired with whole grain toast or grilled chicken, this protein-packed salad is sure to please.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 2
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 large hard-boiled eggs, sliced
- 2 cups romaine lettuce, chopped
- 1 cup grated carrot
- 1 cup fresh mushrooms, sliced
- 1 tbsp olive oil
- 1 tsp dried oregano or mixed herbs
- Salt & freshly cracked black pepper, to taste
Instructions
- Boil the eggs for 9-10 minutes until fully cooked. Cool under cold water, peel, and slice.
- In a mixing bowl, layer the chopped romaine lettuce.
- Add the grated carrot followed by the mushroom slices.
- Place the sliced boiled eggs on top of the vegetables.
- Drizzle olive oil over the salad and sprinkle with oregano, salt, and freshly cracked black pepper.
- Toss lightly to combine or serve layered for visual appeal.
Nutrition
- Serving Size: 1 salad (approximately 200g)
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 370mg
Find it online: https://dailyrecipetime.com/egg-veggie-salad/