Egg & Veggie Salad
Discover the delightful flavors of our Egg & Veggie Salad, a refreshing dish that perfectly balances protein and vibrant vegetables. This salad combines hearty hard-boiled eggs with a medley of crunchy veggies like romaine lettuce, carrots, and mushrooms, creating a nutritious option for lunch, dinner, or as a side dish at gatherings. In just 20 minutes, you can whip up this easy recipe featuring simple ingredients and a flavorful olive oil dressing. Enjoy the versatility by serving it on its own, in a wrap, or alongside whole grains. Packed with nutrients and customizable to your taste preferences, this Egg & Veggie Salad is sure to impress!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling
- Cuisine: Contemporary
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
- Salt and freshly cracked black pepper
Instructions
- Boil eggs for 9-10 minutes until fully cooked. Cool under cold water, peel, and slice.
- In a mixing bowl, layer chopped romaine lettuce. Top with grated carrots and mushroom slices.
- Arrange sliced boiled eggs over the veggies.
- Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss gently to combine or serve as is.
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 290
- Sugar: 3g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg
Find it online: https://myrecipestories.com/egg-veggie-salad/