Egg and Cucumber Salad

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.

Tags:

Salads and Salad Dressings; Vegetables; Eggs; Make-Ahead; For One or Two;

Source

Canadian Living Magazine: September 2007