Egg Lemon Salad
Ingredients
1 1/4 cup fresh whole green beans, about 1/3 lb (150 g)
boiling water
ice water
4 cup mixed salad greens
1 cup cherry tomatoes, halved
1/3 cup thinly sliced red onion
Lemon Dressing
3 tbsp olive (or cooking) oil
2 tbsp lemon juice
1 tbsp chili sauce
1 whole garlic clove, (or 1/4 tsp (1 mL) minced powder
1/4 tsp salt
1/4 tsp pepper
4 egg hard cooked eggs, quartered lengthwise
1/4 cup cashews, toasted (see tip, below)
1/4 cup shaved fresh parmesan cheese
Nutritional Facts
Amount Per Serving
321 Calories
Protein
16g
Fat
22.6g
Carbohydrate
18g
Directions
- Blanch beans in boiling water in medium saucepan for about 5 minutes until bright green. Drain.
- Immediately plunge into ice water in large bowl. Let stand for 10 minutes until beans are cold. Drain, transfer to large serving bowl.
- Add salad greens, tomato and onion, toss.
Lemon Dressing:
- Combine first 6 ingredients in jar with tight fitting lid. Shake well. Makes 6 tbsp (100 mL) dressing. Drizzle over salad, toss.
- Arrange eggs on top of salad. Sprinkle with cashews and parmesan cheese. Make 8 cups (2 L).
Tip:
- To toast nuts, seeds or coconut, spread in single layer in an ungreased shallow pan. Bake in 175°C (350°F) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.
Credit to: Company’s Coming, “The Egg Book”.