Garden Egg Salad

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2004

Ingredients

  • 4 eggs
  • 8 oz green beans trimmed
  • 4 cups baby spinach leaves
  • 1 can chickpea drained and rinsed
  • 1 cup grape tomato halved
  • 1 cup cherry tomato halved
Buttermilk Dressing:
  • 2/3 cups buttermilk
  • 3 tablespoons light mayonnaise
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon cider vinegar
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 513 mg
  • Protein 10 g
  • Calories 192.0
  • Total fat 7 g
  • Cholesterol 127 mg
  • Saturated fat 2 g
  • Total carbohydrate 23 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 66.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 34.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Garden Egg Salad

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