Garden Egg Salad
A simple, cold boiled egg makes a good addition to the lunch bag or in a salad such as this. Pack ingredients in divided containers for your child to toss together at lunchtime. Don't forget to send along a fork.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 192 |
| pro | 10 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 23 g |
| fibre | 5 g |
| chol | 127 mg |
| sodium | 513 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 20% |
| vit A | 34% |
| vit C | 33% |
| folate | 66% |
Suggested Recipes
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4 eggs
8 oz green beans, trimmed
4 cups baby spinach leaves
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 cup grape tomatoes or cherry tomatoes, halved
Buttermilk Dressing:
2/3 cup buttermilk
3 tbsp light mayonnaise
1 tbsp chopped fresh dill or dried dillweed
1 tsp cider vinegar
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper
Preparation:
Place eggs in saucepan; add enough cold water to come 1 inch (2.5 cm) above eggs. Bring to boil. Remove from heat; cover and let stand for 20 minutes. Drain and chill eggs under cold water, draining and refilling pan as necessary to keep water cold. Working with hands underwater, peel off shells. Cut eggs into quarters; set aside.
Meanwhile, in saucepan of boiling salted water, cover and cook green beans until tender-crisp, 7 minutes. Drain; chill in ice water. Drain, pat dry and set aside.
Spread spinach leaves on large chilled platter or 4 salad plates. Attractively arrange chickpeas, tomatoes, green beans and eggs over top.
Buttermilk Dressing: In small bowl, whisk together buttermilk, mayonnaise, dill, vinegar, garlic, salt and pepper. Drizzle over salad.
Additional Information
Source
Canadian Living Magazine: October 2004
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