Description
Egg & Veggie Salad is a vibrant and nutritious dish that beautifully combines hard-boiled eggs with an array of fresh vegetables. This salad is perfect for lunch, picnics, or as a delightful side at dinner. With its satisfying textures and flavors, it’s sure to become a favorite at your table. Quick to prepare in just 20 minutes, this protein-packed salad is also customizable, allowing you to incorporate your favorite veggies and toppings. The light dressing of olive oil and herbs enhances the taste without overwhelming the freshness of the ingredients.
Ingredients
Scale
- 2 large hard-boiled eggs, sliced
- 2 cups romaine lettuce, chopped
- 1 cup grated carrot
- 1 cup fresh mushrooms, sliced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and freshly cracked black pepper to taste
Instructions
- Boil the eggs for 9-10 minutes until fully cooked. Cool under cold water, peel off the shells, and slice.
- In a mixing bowl, layer chopped romaine lettuce, grated carrot, sliced mushrooms, and egg slices.
- Drizzle olive oil over the salad and sprinkle with oregano, salt, and pepper. Toss lightly or leave layered for presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 200
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 370mg