Egg and Cucumber Salad
4 people added this to their Recipe Box
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.
Servings: 1
Ingredients:
| 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% |
Suggested Recipes
-
3 cups (750 m) starter salad (see below)
1 hard-cooked egg, peeled and cut_into wedges
1 cup (250 mL) diced cucumber
Half sweet green pepper,diced
2 tbsp (25 mL) parsley vinaigrette (see below)
Preparation:
In airtight container, layer Starter Salad, egg, cucumber and green pepper. (Make-ahead: Refrigerate for up to 6 hours.) Add Parsley Vinaigrette and toss.
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
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