Mixed Greens Salad with Eggs

  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

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

    Yields: 4 servings

  • Nutritional Information

    Per Serving

    Calories: 141

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

    Cholesterol: 194 mg
    Sodium: 157 mg
    Carbohydrates: 6 g
    Dietary Fiber: 1 g
    Protein: 12 g
    Vitamin A: 877.7 IU
    Vitamin D: 43.5 IU
    Folate: 31.3 mcg
    Calcium: 132.5 mg
    Iron: 1 mg
    Choline: 116.8 mg


  1. DIVIDE lettuce evenly among 4 serving plates. TOP each with 1 sliced tomato and 4 egg wedges. SPRINKLE each with 2 tablespoons cheese.

    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

Serve this simple green salad with boiled eggs as a side, lunch, or dinner entrée.

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.