Description
Egg & Veggie Salad is a refreshing, protein-packed dish that combines hard-boiled eggs with crisp vegetables for a nutritious meal or side. This vibrant salad is perfect for any occasion—whether you’re seeking a light lunch, a delightful dinner accompaniment, or a quick picnic option. With its colorful ingredients and satisfying flavors, this salad not only looks appealing but also delivers a wealth of vitamins and minerals. Whip it up in just 20 minutes, making it an ideal choice for those busy days when you want something healthy without the fuss.
Ingredients
- 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 or mixed herbs
- Salt & freshly cracked black pepper to taste
Instructions
- Boil the eggs in a medium pot for 9 to 10 minutes. Once cooked, cool under cold water, peel them carefully, and slice.
- In a mixing bowl, layer the chopped romaine lettuce at the bottom. Add the grated carrot on top, followed by the sliced mushrooms.
- Place the sliced hard-boiled eggs on top of the salad.
- Drizzle olive oil over the assembled salad and sprinkle with dried oregano, salt, and freshly cracked black pepper.
- Toss lightly before serving or serve as is for a beautiful presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg
Keywords: Customize your salad with additional vegetables like bell peppers or cucumbers for an extra crunch. Chill in the refrigerator for about 30 minutes before serving to enhance flavors. Consider using grilled chicken or chickpeas for added protein variations.