Egg & Veggie Salad
Egg & Veggie Salad is a vibrant and nutritious dish that combines the wholesome goodness of hard-boiled eggs with a colorful array of fresh vegetables. This delightful salad is perfect for a quick lunch or as a refreshing side at dinner, providing an excellent source of protein and fiber. Each bite offers a satisfying crunch from the romaine lettuce, complemented by the sweetness of grated carrots and the earthy flavor of sliced mushrooms. Quick to prepare and adaptable to your taste, this salad can be enjoyed on its own or paired with various entrees, making it a versatile addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 large hard-boiled eggs
- 2 cups romaine lettuce
- 1 cup grated carrot
- 1 cup fresh mushrooms
- 1 tbsp olive oil
- 1 tsp dried oregano or mixed herbs
- Salt and freshly cracked black pepper
Instructions
- Boil the eggs for 9-10 minutes until fully cooked. Cool in cold water, peel, and slice.
- In a mixing bowl, layer chopped romaine lettuce, grated carrot, and sliced mushrooms. Top with egg slices.
- Drizzle olive oil over the salad, season with oregano, salt, and pepper. Toss lightly or serve as is.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 240mg
Find it online: https://chadrecipes.com/egg-veggie-salad/