Mixed Greens Salad with Eggs

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  • Ingredients
    4 large hard-boiled EGGS, quartered lengthwise
    1 pkg. baby lettuce mix (5 oz.)
    4 plum tomatoes, sliced
    1/2 cup part-skim shredded mozzarella cheese

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 136

    Total fat: 8 g
    Saturated fat: 3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 194 mg
    Sodium: 178 mg
    Carbohydrates: 5 g
    Fiber: 2 g
    Sugar: 2 g
    Protein: 11 g
    Vitamin A: 231 mcg
    Vitamin D: 1 mcg
    Folate: 33 mcg
    Choline: 151 mg
    Calcium: 159 mg
    Iron: 3 mg
    Potassium: 216 mg

    This recipe is an excellent source of protein, vitamin A and choline.

Directions

  1. DIVIDE lettuce evenly among four serving plates.

  2. TOP each with one sliced tomato and four egg wedges. SPRINKLE each with 2 Tbsp. cheese. TOP with preferred choice of salad dressing.

    Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.

Insider Info

  • Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.