Egg and Cucumber Salad

Author: Canadian Living

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.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 3 cups starter salad (see below)
  • 1 egg peeled and cut into wedges
  • 1 cup diced cucumber
  • 1/2 sweet green pepper diced
  • 2 tablespoons parsley vinaigrette (see below)

Method

In airtight container, layer Starter Salad, egg, cucumber and green pepper. (Make-ahead: Refrigerate for up to 6 hours.) Add Parsley Vinaigrette and toss.

Nutritional facts Per serving: about

  • Sodium 336 mg
  • Protein 11 g
  • Calories 340.0
  • Total fat 26 g
  • Cholesterol 186 mg
  • Saturated fat 4 g
  • Total carbohydrate 20 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 105.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 197.0
  • Vitamin C 170.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Egg and Cucumber Salad

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