Egg and Cucumber Salad
This recipe makes 1 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 340 |
| pro | 11 g |
| total fat | 26 g |
| sat. fat | 4 g |
| carb | 20 g |
| fibre | 6 g |
| chol | 186 mg |
| sodium | 336 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 23 |
| vit A | 197 |
| vit C | 170 |
| folate | 105 |
To keep this salad crisp and fresh, top the Starter Salad with the add-ins before leaving home. Then toss with the dressing just before eating.
Ingredients
Preparation
Additional information : Starter Salad: In large airtight container or bowl, combine 6 cups (1.5 L) torn romaine lettuce; 2 carrots, grated; 2 stalks celery, chopped; and 1/2 cup (125 mL) thinly sliced red or green onions. (Make-ahead: Refrigerate for up to 3 days.)
Makes 9 cups (2.25 L), or 3 servings.
Parsley Vinaigrette: In airtight jar, shake together 1/4 cup (50 mL) extra-virgin olive oil; 2 tbsp (25 mL) minced fresh parsley; 2 tbsp (25 mL) lemon juice or cider vinegar; 1 clove garlic, minced; and œ tsp (1 mL) each salt and pepper. (Make-ahead: Refrigerate for up to 3 days.)
Makes about 1/3 cup (175 mL).
Per 1 tbsp (15 mL): about 92 cal, trace pro, 10 g total fat (1 g sat. fat), 1 g carb, 0 g fibre, 0 mg chol, 110 mg sodium. % RDI: 1% iron, 1% vit A, 5% vit C, 1% folate.
Source : Canadian Living Magazine: September 2007
- Keywords : Salad; Eggs; Cucumbers; Red pepper; Make-Ahead;
Related content
-
Vegetarian Chef's Salad
This classic diner-style salad is right at home in your own kitchen.
-
Panzanella Salad with Poached Eggs
Don't throw away your old loaf of bread. Do as the Tuscans and celebrate with a bread salad!
-
-
Harvest Salad
At a glance, this may look like an everything-but-the-kitchen-sink salad, but its seasonal...
