Egg and Radish Salad
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 165 |
| pro | 8 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 5 g |
| fibre | 2 g |
| chol | 186 mg |
| sodium | 158 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 7% |
| vit A | 19% |
| vit C | 23% |
| folate | 51% |
-
8 cups (2 L) torn Boston lettuce
8 radishes, thinly sliced
4 hard-cooked eggs, thinly sliced
2 tbsp (25 mL) each rice vinegar and vegetable oil
1 tsp (5 mL) each soy sauce and sesame oil
1/4 tsp (1 mL) granulated sugar
1 green onion, sliced
Preparation:
Divide lettuce among 4 plates. Sprinkle with radishes, and eggs.
In small bowl, whisk together vinegar, vegetable oil, soy sauce and sesame oil, sugar and onion. Drizzle over salad.
Additional Information
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