CALIFORNIA SALAD WITH HARD-BOILED EGGS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Drain and rinse under cold water until cool; set aside.
- Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook, stirring, until the chickpeas are lightly browned, about 3 minutes. Add the pepitas and cook, stirring, until lightly toasted, about 2 minutes; let cool.
- Make the dressing: Whisk the yogurt, 2 tablespoons water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper.
- Peel and roughly chop the hard-boiled eggs. Toss the greens, sprouts and radishes in a large bowl; season with salt and pepper. Top each serving of salad with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives.
Nutrition Facts : Calories 410 calorie, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 280 milligrams, Sodium 230 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 22 grams
CREAMY LETTUCE SALAD
Round out the fast feast with quick-to-fix Creamy Lettuce Salad. "This recipe is a family favorite I recall my mom serving often when I was growing up," relates Jacquie Troutman of Zephyrhills, Florida. "She particularly liked it because it was so easy to make and called for things she usually had on hand." A sweet dressing tops packaged salad greens that are dressed up with hard-cooked eggs, tomato and onion.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Cut one egg into wedges for garnish; set aside. Chop remaining eggs. In a salad bowl, combine the greens, tomato, onion and eggs. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Garnish with reserved egg wedges.
Nutrition Facts : Calories 168 calories, Fat 15g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 124mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
WILTED LETTUCE SALAD
Wilted Lettuce Salad comes from Alberta McKay of Bartlesville, Oklahoma. This appetizing salad looks and tastes great!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine lettuce and onions in a large salad bowl. Sprinkle with pepper; set aside. , In a large skillet, cook bacon over medium heat until crisp. Stir the vinegar, lemon juice, sugar and salt in drippings. Pour over lettuce and toss gently until well coated. Top with egg. Serve immediately.
Nutrition Facts : Calories 93 calories, Fat 8g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 199mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
TUNA SALAD WITH HARD-BOILED EGGS
After trying a lot of complicated tuna salad recipes and not liking any of them, I finally created my own. Just the basics. Serve on bread, tortillas, or lettuce.
Provided by DELANIA
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine tuna, salad dressing, chopped eggs, celery, relish, mustard, and Worcestershire sauce in a medium bowl. Mix until well combined.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 3.4 g, Cholesterol 140.8 mg, Fat 4.5 g, Fiber 0.2 g, Protein 31.9 g, SaturatedFat 1.2 g, Sodium 175.4 mg, Sugar 2.1 g
LETTUCE AND EGG SALAD
Make and share this Lettuce and Egg Salad recipe from Food.com.
Provided by Darkhunter
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Clean any yellow leaves from the lettuce. Wash the lettuce very well and cut in pieces. Drain well.
- Chop the onion and dill.
- Peel the eggs and cut in medium size pieces (6 pieces to an egg), cutting 1 egg in round slices.
- Mix the lettuce, eggs, onion and dill in a glass bowl. Lay the egg slices on top.
- Whisk together oil and lemon juice. Drizzle over salad.
- Salt and pepper to taste.
Nutrition Facts : Calories 367.7, Fat 34.1, SaturatedFat 5.5, Cholesterol 212, Sodium 114.5, Carbohydrate 7.2, Fiber 2, Sugar 2.2, Protein 9.2
LETTUCE SALAD WITH EGG SALAD " DRESSING"
This meal sized salad has a BEAUTIFUL presentation. Egg and cottage cheese provide protein, while the lettuce and many vegetables create a light, yet filling, meal. The amounts of lettuce and vegetables is an estimate. Just use as much as you want. Also, use the vegetables you prefer.
Provided by LUv 2 BaKE
Categories Greens
Time 25m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce.
- Egg Salad - combine all ingredients in a small bowl, mix well; chill.
- Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it.
- Garnish with tomato slices placed around the egg salad.
- If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.
Nutrition Facts : Calories 245.3, Fat 8.9, SaturatedFat 2.9, Cholesterol 197.8, Sodium 551.9, Carbohydrate 19, Fiber 5, Sugar 10.5, Protein 24.2
ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS
Categories Salad Egg Leafy Green Pork Quick & Easy Bacon Winter Boil Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Hard-boil eggs:
- Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes.
- Make salad:
- While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet.
- Peel eggs and finely chop.
- Put romaine and egg in a serving bowl.
- Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes. Add vinegar and salt and boil, swirling skillet, 10 seconds. Pour hot dressing over romaine and egg and toss to combine. Add bacon and toss salad, then season with salt and pepper.
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